Pioneer Woman Turkey Cutlets

Pioneer Woman Turkey Cutlets are the answer to a quick, satisfying weeknight dinner that doesn’t sacrifice flavor. By taking lean turkey breast, pounding it thin, and coating it in a savory breadcrumb crust, this recipe transforms a typically dry protein into something juicy, tender, and golden brown. It is a family-friendly meal that cooks in minutes and rivals the comfort of traditional fried chicken or veal schnitzel.

Try More Recipes:

• Pioneer Woman Texas Caviar
• Pioneer Woman White Sandwich Bread
• Pioneer Woman Tartar Sauce

💛Why You Will Love This Turkey Cutlets Recipe:

• Weeknight Speed: Because the turkey is pounded thin, it cooks in just 2 to 3 minutes per side, meaning dinner is on the table in under 20 minutes.
• Incredibly Tender: The mechanical action of pounding the meat breaks down tough fibers, ensuring the turkey is melt-in-the-mouth tender rather than chewy.
• Crispy Crunch: The combination of butter and oil for frying, along with a seasoned breadcrumb coating, creates a satisfying, golden crust that kids and adults love.
• Lean Comfort: It satisfies the craving for “fried food” but uses lean turkey breast, making it a slightly lighter option than fried chicken or pork chops.
• Versatile Base: These cutlets are a blank canvas; serve them with gravy, top them with marinara and cheese, or slice them over a salad.

🍖Turkey Cutlets Ingredients

• 4 turkey breast cutlets (approx. 1 lb total)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk or water
• 2 cups seasoned breadcrumbs (or Panko for extra crunch)
• 1/2 cup grated Parmesan cheese (optional, for extra flavor)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, for a subtle kick)
• 4 tbsp unsalted butter
• 4 tbsp olive oil (or canola oil)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

🧆 How To Make Pioneer Woman Turkey Cutlets

1. Pound the Meat: Place the turkey cutlets between two sheets of plastic wrap or inside a heavy-duty ziptop bag. Using a meat mallet or a rolling pin, pound them gently until they are uniformly thin, about 1/4-inch thick. This is crucial for even cooking.
2. Set Up Dredging Station: You will need three shallow bowls.
   • Bowl 1: Combine the flour, salt, black pepper, and cayenne pepper.
   • Bowl 2: Whisk the eggs with the milk (or water).
   • Bowl 3: Mix the breadcrumbs with the Parmesan cheese.
3. Bread the Turkey: Dip a turkey cutlet into the flour, shaking off any excess. Next, dip it into the egg wash, ensuring it is fully coated. Finally, press it firmly into the breadcrumb mixture so the crumbs adhere to both sides. Repeat with all cutlets.
4. Heat the Pan: In a large skillet, melt 2 tbsp of butter with 2 tbsp of olive oil over medium-high heat. You want the fats hot and shimmering but not smoking.
5. Fry: Place two cutlets in the pan (do not overcrowd). Fry for 2 to 3 minutes per side until the coating is deep golden brown and the meat is cooked through. Transfer to a paper towel-lined plate.
6. Repeat: Add the remaining butter and oil to the pan and fry the remaining cutlets.
7. Serve: Sprinkle immediately with a little extra salt while hot. Garnish with chopped parsley and serve with lemon wedges.

💭Recipe Tips

• Don’t Skip Pounding: Even if you buy “thin” cutlets, pounding them ensures they are uniform. If one end is thick and the other thin, the thin end will dry out before the thick end is safe to eat.
• Oil and Butter Mix: Using a mix of oil and butter is a classic technique. The oil prevents the butter from burning at high heat, while the butter provides that rich, nutty flavor that oil alone lacks.
• Keep It Hot: If cooking in batches, keep the finished cutlets warm on a wire rack in a 200°F (95°C) oven. Putting them on a plate and covering them can make the crust soggy from steam.
• Season Every Layer: While the recipe calls for salt in the flour, it helps to lightly season the meat itself before dredging for maximum flavor.

🧀What To Serve With Turkey Cutlets?

These Turkey Cutlets are very versatile for a classic comfort meal, serve them with Mashed Potatoes and Green Beans. They are also excellent topped with a simple Arugula Salad with lemon vinaigrette, which cuts through the richness of the fried crust. For a hearty option, serve with Macaroni and Cheese.

❄️How To Store Leftovers Turkey Cutlets?

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Flash freeze the cooked cutlets on a baking sheet for an hour, then transfer to a freezer bag. Freeze for up to 2 months.

🥵How To Reheat Leftovers Turkey Cutlets?

Important Tip: Do not use the microwave, or the breading will become soft and rubbery.

• Oven/Air Fryer: Reheat on a wire rack set over a baking sheet at 375°F (190°C) for 10 minutes, or in an air fryer for 3 to 4 minutes. This restores the crunch.
• Stovetop: Briefly pan-fry in a little oil over medium heat until heated through.

❓FAQs

Try More Recipes:

• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Slow Cooker Beef Fajitas

📊Turkey Cutlets Nutrition Facts

Serving Size: 1 cutlet (serves 4)

• Calories: 420 kcal
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 650mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 32g

Pioneer Woman Turkey Cutlets

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

420

kcal

😋These crispy, golden-brown turkey cutlets are pounded thin for maximum tenderness and coated in a savory Parmesan-breadcrumb crust. Pan-fried in a rich blend of butter and olive oil, they offer a quick, family-friendly dinner that delivers the satisfying crunch of fried chicken in a lighter, leaner package.

Ingredients

• 4 turkey breast cutlets (approx. 1 lb total)

• 1 cup all-purpose flour

• 2 large eggs

• 2 tbsp milk or water

• 2 cups seasoned breadcrumbs (or Panko for extra crunch)

• 1/2 cup grated Parmesan cheese (optional, for extra flavor)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/4 tsp cayenne pepper (optional, for a subtle kick)

• 4 tbsp unsalted butter

• 4 tbsp olive oil (or canola oil)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Directions

• Pound the Meat: Place the turkey cutlets between two sheets of plastic wrap or inside a heavy-duty ziptop bag. Using a meat mallet or a rolling pin, pound them gently until they are uniformly thin, about 1/4-inch thick. This is crucial for even cooking.
• Set Up Dredging Station: You will need three shallow bowls.
  Bowl 1: Combine the flour, salt, black pepper, and cayenne pepper.
  Bowl 2: Whisk the eggs with the milk (or water).
  Bowl 3: Mix the breadcrumbs with the Parmesan cheese.
• Bread the Turkey: Dip a turkey cutlet into the flour, shaking off any excess. Next, dip it into the egg wash, ensuring it is fully coated. Finally, press it firmly into the breadcrumb mixture so the crumbs adhere to both sides. Repeat with all cutlets.
• Heat the Pan: In a large skillet, melt 2 tbsp of butter with 2 tbsp of olive oil over medium-high heat. You want the fats hot and shimmering but not smoking.
• Fry: Place two cutlets in the pan (do not overcrowd). Fry for 2 to 3 minutes per side until the coating is deep golden brown and the meat is cooked through. Transfer to a paper towel-lined plate.
• Repeat: Add the remaining butter and oil to the pan and fry the remaining cutlets.
• Serve: Sprinkle immediately with a little extra salt while hot. Garnish with chopped parsley and serve with lemon wedges.

Notes

• Don’t Skip Pounding: Even if you buy “thin” cutlets, pounding them ensures they are uniform. If one end is thick and the other thin, the thin end will dry out before the thick end is safe to eat.
  Oil and Butter Mix: Using a mix of oil and butter is a classic technique. The oil prevents the butter from burning at high heat, while the butter provides that rich, nutty flavor that oil alone lacks.
  Keep It Hot: If cooking in batches, keep the finished cutlets warm on a wire rack in a 200°F (95°C) oven. Putting them on a plate and covering them can make the crust soggy from steam.
  Season Every Layer: While the recipe calls for salt in the flour, it helps to lightly season the meat itself before dredging for maximum flavor.