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.
Servings 4 people
- 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