Breaded Turkey Cutlets are super easy to make and taste incredible! They're cooked in the air fryer, pan-fried, or oven-baked, so they're crispy on the outside and beautifully moist and tender inside.
You don't have to wait for Thanksgiving or Christmas to enjoy turkey!
We love making these breaded turkey breast cutlets any night of the week.
They're easy to make and are a real family pleaser. The breading makes them crispy outside and the inside is nice and moist.
That's the thing with roasting a whole turkey. It can get a bit dry, right? Well not when you cook turkey breast cutlets!
These thin turkey breasts cook really quickly, so they stay beautifully moist and tender.
The seasoned breadcrumbs make a crispy coating that acts like a barrier to keep in the moisture, but also tastes so good!
Instructions below are given so you can cook them in the oven, skillet, or air fryer. All methods work out great.
We hope you love serving up these breaded turkey cutlets as much as we do! Around the holidays we serve them with a little cranberry sauce and some side dishes like Maple Bacon Brussels Sprouts or Microwave Green Bean Casserole.
Why Make This Recipe
- Turkey cutlets are a budget-friendly protein.
- You can enjoy healthy turkey any time of year by using the turkey breast chops.
- If you're cooking a holiday dinner for just one or two people, you don't want to cook a whole bird. Instead, try these breaded cutlets.
- Turkey is a healthy lean white meat.
- You can season the breadcrumbs to your liking. Try adding a little cayenne or grated parmesan.
- You can cook these breaded turkey breast cutlets in the oven, pan fry, or air fryer (all methods given below).
You only need a few simple ingredients to make these irresistible breaded turkey breasts!
- Turkey breast cutlets (aka turkey steaks): Thin-ish slices of turkey breast.
- Panko breadcrumbs: These larger breadcrumbs are our favorite for breading meats, but if you can only find regular dried breadcrumbs, that will work too.
- Flour: Plain all-purpose flour is used to coat the turkey breasts.
- Egg: The egg helps to 'glue' the breadcrumbs to the cutlets.
- Italian seasoning: Leave this out if using Italian breadcrumbs.
- Onion and garlic powder: For flavor!
- Salt and pepper: to season your breading.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Breaded Turkey Breast Cutlets recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
You'll need three bowls. In one, add the flour. In the second, add the eggs and beat. For the third bowl, stir together the panko breadcrumbs, Italian seasoning, onion and garlic powder, and pepper.
Dip a turkey cutlet into the flour on each side to coat it, then the egg, then the breadcrumbs. Repeat with each cutlet.
Oven bake: Bake on a greased baking sheet for 20-25 minutes at 375F.
Pan fry: Fry in a skillet with ¼-inch of oil for 4 minutes on each side or until golden and cooked through
Air fry: Spray the air fryer and cutlets with oil and air fry at 400F for 5-7 minutes or until golden and cooked through.
TIP: Turkey is cooked when it is no longer pink and a meat thermometer inserted into the center reaches 165F.
Turkey breast culets are also known as turkey steaks or paillards.
Turkey is cooked when it is no longer pink and a meat thermometer inserted into the center reaches 165F.
To prep ahead, you can coat the turkey steaks in the breading, then freeze them raw on a baking sheet until solid, then add them to a freezer bag or container (with a piece of baking parchment between them). You can oven bake them from frozen, baking them for about 5 minutes longer than the times stated below, or until fully cooked.
You can swap the turkey for chicken or pork steaks. Just ensure they're fully cooked through and adjust the cooking time as needed.
Swap the seasonings for different ones. Try adding turkey seasoning, grated parmesan, Tajin, or other seasonings!
Use panko or other dried breadcrumbs.
Turkey cutlets are best enjoyed right away, but you can store leftovers in the fridge, covered, for up to 3 days. Then pan fry, oven bake or air fry until warmed through.
Yes! Turkey cutlets are also known as turkey chops or turkey steaks. They are boneless, sliced cuts of turkey that cook quickly. Find them in the turkey section of your grocery store.
Turkey cutlets are sliced turkey breasts.
Breaded Turkey Cutlets
- Small bowl
- 4 turkey breast cutlets
For the breading
- 1 cup all-purpose flour
- 1 egg
- 1 cup panko breadcrumbs or regular dried breadcrumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon each salt and pepper
- Get three shallow large bowls. In one, add the flour. In the second, add the eggs and beat.
- In the third bowl, stir together the panko breadcrumbs, Italian seasoning, onion and garlic powder, and pepper.
- Dip a turkey cutlet into the flour on each side to coat it, then the egg, then the breadcrumbs. Repeat with each cutlet.
To oven bake:
- Preheat the oven to 375F. Lightly grease a rimmed baking sheet with cooking spray.
- Place the prepared turkey cutlets onto the baking tray, place in the oven and bake for 20-25 minutes or until golden and cooked through.
To pan fry:
- Add cooking oil to a skillet (to come up the sides about ¼-inch) over a medium heat. Add the prepared breaded turkey cutlets to the skillet and fry on each side for 4 minutes or until golden and cooked through.
- You may need to cook them in batches so they aren’t overcrowded in the pan.
- When cooked, remove and drain on a plate lined with paper towels.
To air fry:
- Spray the basket of the air fryer with a little oil.
- Place the turkey cutlets into the air fryer basket, spray with a little oil, then cook at 400F/200C for 5 minutes, then turn them over, spray them with a little more oil, and cook for a further 5-7 minutes or until golden and cooked through.
- Tip: You may need to air fry the turkey cutlets in batches so they aren’t overcrowded.
- Turkey is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165F.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.