Go Back
–+ servings
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.
Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 512kcal
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: 1cutlet | Calories: 512kcal | Carbohydrates: 28g | Protein: 54g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 174mg | Sodium: 812mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Calcium: 234mg | Iron: 2mg