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Panko parmesan turkey cutlets

Panko parmesan turkey cutlets are just the right amount of turkey when you don’t want to roast a whole bird (and deal with all the leftovers) but still get the comforting flavors of a special meal on the table in just a few minutes. No brining, dry rubbing or fancy roasting necessary.

This post originally appeared on I Wash You Dry in December, 2018

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a platter of golden brown turkey cutlets with mashed potatoes and salad

Cooking a turkey feels about as easy as climbing Kilimanjaro sometimes. You have to thaw, rub, brine or baste in an attempt to not dry the whole doggone thing out and then there’s leftovers to enjoy clear through July 4th.

I get that it’s not easy.

And while there is a time and place for roasting a big bird, sometimes you just want simple comfort food without all the work and these panko parmesan turkey cutlets give you all you love about this healthy white meat and none of the fuss.

What is a turkey cutlet?

In this case we are referring to a breast cut in to thinner slices from a turkey breast. You should be able to find them in the fresh turkey section of your grocery store and you can essentially cook them the same as boneless skinless chicken breasts.

How do you cut a turkey breast in to cutlets?

This sort of defeats the purpose of buying cutlets, but if you need to make your own you’ll have to buy a turkey breast first. Don’t buy a turkey breast roast. Roasts are smaller, sort of round and covered in a white mesh inside the wrapper–that’s not what you want. Look for just frozen turkey breast.

You’ll need to cut the breast meat off from either side of the breast bone and then cut those horizontally through the thickest part to make thin (no thicker than an inch) flat pieces of turkey. You can watch this YouTube video to see it done in action.

Tips for the best panko parmesan turkey cutlets

  • Feel free to use gluten free flour and gluten free panko crumbs if needed. They will work fine.
  • Focus on really pressing the breading on to your turkey cutlets and if you can, allow them to sit 3 or 4 minutes on the counter before their quick fry. It helps the coating stick better.
  • Remember that time in the skillet is just to get them brown. Panko browns really fast so keep an eye on things. They will finish cooking through in the oven.
  • Use good parmesan cheese from a block and not the powdered stuff in a jar. With so few ingredients, we want each of them to be the best they can be.
a sliced parmesan turkey cutlet on a plate

What should I serve with turkey cutlets?

You have so many options! Round out your meal with:

a sliced parmesan turkey cutlet on a plate

Panko Parmesan Turkey Cutlets

Parmesan turkey cutlets get a quick fry on the stove then off to the oven to finish. No need to bake a huge turkey and bother with leftovers when dinner can be this simple.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Rachel Ballard


  • 1.5 pounds turkey cutlets about 4 cutlets
  • 2/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 1 egg
  • 1 tablespoon water
  • 1 cup Panko bread crumbs
  • 2/3 cup parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil


  • Preheat the oven to 350 degrees F.
  • In a large bowl or plate, mix the flour, salt, poultry seasoning and pepper. Set aside. In a second bowl, beat the egg and water. Set aside. In a third large bowl or plate, mix the Panko and parmesan cheese.
  • Bread turkey in this order: egg, flour, egg, Panko. Pressing the flour and bread crumbs on really well. Set turkey aside while you heat the skillet.
  • In a large cast iron or heavy skillet, heat the butter and oil over medium heat until the butter is totally melted and bubbling. Add the breaded turkey (about two cutlets at a time and cook 3-4 minutes per side until just golden.
  • Transfer to a cookie sheet and cook the remaining two.
  • When they are all browned, transfer them to the oven to cook all the way through–about 10 minutes. If your cutlets are very thin (less than 1/2 inch) you may be able to cook them through on the stove top without putting them in the oven. Internal temperature should reach 160 degrees F when done. Serve warm.


Serving: 1cutletCalories: 512kcalCarbohydrates: 28gProtein: 54gFat: 20gSaturated Fat: 8gCholesterol: 174mgSodium: 812mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 364IUCalcium: 234mgIron: 2mg
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Course Main Course

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  1. Made this for dinner tonight..it was delicious! So much easier then regular schnitzel in the skillet. I like that I just browned it then transferred to the oven to finish cooking. This let me concentrate on the side dishes (wax beans and noodles). My husband is super picky and he gave it a thumbs up..so it is now a keeper!

    1. Cole there wouldn’t be any changes to this recipe. Just have a larger cookie sheet to get them all in the oven, and some extra prep time for browning them in the skillet.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.