Turkey cutlets
- Lactose Free
- Energy Kcal 642
- Carbohydrates g 41.6
- of which sugars g 4.2
- Protein g 40.8
- Fats g 36.9
- of which saturated fat g 6.19
- Fiber g 3.4
- Cholesterol mg 164
- Sodium mg 714
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
So, here's the deal: in Northern Italy, they really know how to make something basic feel, well, special. Turkey cutlets are a prime example. These aren't your run-of-the-mill cutlets—using turkey instead of the usual veal or chicken gives it a slightly different feel. A bit heartier, you know? But still tender when you nail it. And the breading? Super tasty.
It's not just plain breadcrumbs. We're talking fresh parsley and a little kick from chili pepper, giving the outside a crispy edge and a nice touch of heat. And really, it is all about flavor. The breading locks in the juices, so you don’t need to worry about dry turkey—which is great.
Looking for healthy turkey recipes? Or maybe something different from the usual chicken dinner? Well, these baked turkey cutlets hit the mark. The best part is how easy it is to turn turkey into a main dish that feels special but still quick. Pair these with a fresh salad, some tangy lemon wedges, or roasted veggies. And you know what? The spicy, herby crust means you don't need extra sauces—it's already got loads of flavor.
Across Italy, little twists abound—some add grated cheese to the breading; others might toss in garlic or a squeeze of lemon. No question, no matter the region, easy turkey cutlet recipes like this are about getting a crispy, juicy meal on the table without hassle. For real.
For anyone into turkey cutlets in the oven or just hunting for new dinner ideas, this is a fun way to shake things up. It's crunchy and comforting, and honestly, it'll bring a bit of Italian flair to your kitchen. Whether you're a seasoned cook or just trying something new—pretty much anyone—these cutlets are sure to impress. Can't go wrong with that.
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INGREDIENTS
- Turkey 1.1 lbs (500 g) - in 4 slices of 125 g each
- Eggs 2
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the breading
- Breadcrumbs 1.67 cups (200 g)
- Extra virgin olive oil 7 tbsp (100 g)
- Black olives 1.1 oz (30 g) - pitted
- Salted capers 2 tsp (10 g)
- Fresh chili pepper 1 - small
- Garlic 1 clove
- Parsley to taste
- For the side dish
- Cherry tomatoes 2 ⅓ cups (350 g)
- Garlic 1 clove
- Oregano 1 tsp
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Turkey cutlets
To prepare the turkey cutlets, start with what will be your side dish. Rinse the cherry tomatoes and quarter them 1, collect them in a small bowl, and season with the cleaned and chopped garlic clove 2. Then adjust with salt, pepper, and oregano 3.
Pour a drizzle of oil 4, mix 5, and cover with plastic wrap 6. At this point, place the bowl in the refrigerator and take care of the rest.
Let's move on to the breading. After removing the stem from the chili, remove the seeds and inner filaments 7 and chop it finely 8. Put it in a bowl and wash your hands thoroughly before proceeding. Desalt the capers and drain them, pour them on the cutting board 9
and add the olives, also well rinsed 10. Chop finely 11 and set these aside as well. Finally, finely chop the parsley 12.
In a pan, pour the 1/2 cup of olive oil, the garlic clove, and the chopped chili 13, then the chopped olives and capers 14. Heat for a few moments and then add the breadcrumbs 15.
Increase the heat and toast for a few minutes, stirring continuously; at the end of cooking, remember to remove the garlic 16. Transfer to a wide, shallow baking dish 17, add the parsley 18,
mix and set aside to cool 19. Meanwhile, crack the eggs into a container; season with salt and pepper, and beat quickly 20. Pass a slice of turkey first in the eggs 21
and then in the breading 22, pressing it lightly to adhere well 23. As you prepare the cutlets, cook them over medium heat in a large pan where you have heated plenty of oil. Each slice of turkey cooks for about 2-3 minutes on each side 24.
Halfway through cooking, turn 25 and finish cooking. If they turn out too light, increase the heat slightly to brown them; once cooked, drain the first ones on absorbent paper and continue cooking the others 26. At this point, arrange them on the serving plate, accompanying the turkey cutlets with the cherry tomatoes 27.