Best Crispy Turkey Cutlets With Green Bean Salad Recipes

TURKEY CUTLETS WITH PARMESAN CRUST

Steps:

• Season cutlets with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a medium bowl.
• In another bowl beat egg whites.
• Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
• Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
• When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.

AIR FRYER TURKEY CUTLETS

Steps:

• Sprinkle the turkey cutlets with garlic salt (or regular salt) and pepper on both sides.
• Take 2 low bowls or plates and add the beaten eggs to one dish and add the bread crumbs and parmesan to another dish. Mix the bread crumbs and parmesan together.
• Dip the turkey cutlets into the eggs on both sides and then dip them into the bread crumbs mixture on both sides.
• Lay the uncooked breaded turkey cutlets into the cold air fryer. Our air fryer (a 5.8 Qt Cosori) held 4 chicken cutlets and we had to cook them in two batches.
• Air fry the cutlets on 400 F for about 5-7 minutes, or until they're crispy and the internal temperature of the turkey is 165 F. The turkey cooks fast and you don't need to flip it over . during cooking.
• Serve as a whole cutlet or slice it to serve over pasta with marinara sauce or on a salad.

TURKEY CUTLETS WITH PAN GRAVY

Steps:

• Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.

TURKEY CUTLET AND PARMESAN SALAD

Steps:

• Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
• Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
• Slice cutlets along the grain into 1/2-inch-wide strips.
• Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.

PARMESAN CRUSTED TURKEY CUTLETS

Steps:

• Combine bread crumbs, parmesan cheese, sage, salt and pepper.
• Dip each cutlet into the eggs and then into the bread crumb mixture.
• In a large nonstick skillet, heat oil over moderately high heat.
• Add as many cutlets as will fit and cook until done.
• Keep warm while cooking the other cutlets.
• Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.

CRISPY TURKEY CUTLETS WITH GREEN BEAN SALAD

Steps:

• In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Set aside. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, dip in the eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side. Serve the turkey with the bean salad and lemon wedges.