Reviewed: Nov. 23, 2009

Excellent... I like the Parmesan ... Suggestion: start dredging the turkey or chicken breast in flour, then either in a beaten egg, with salt and pepper, or in buttermilk, then in seasoned breadcrumbs. I also use Canola instead of olive oil

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Patate007

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Reviewed: Sep. 23, 2009

This was an okay recipe, but I don't think it tasted right because I couldn't find a 1 1/2 lb turkey breast meat at the butcher. All I could find was the honey roasted turkey breasts at the butcher and I don't think it was the right type of breast meat. The bread crumbs didn't really stick to the turkey breasts either probably because of the type of meat it was.

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lynnshamrock

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Reviewed: Jun. 2, 2009

Certainly easy enough and quite tasty and quick. Following some of the other reviewers' suggestions, I also used egg with the milk.

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kaje

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: May 4, 2009

I found that adding egg mixture was very helpful.

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 18, 2008

Great recipe! I did what others said to do with the beaten egg/mayo and the flour. My friend's mom made these when we were kids and she always served it with a really SWEET and THICK spaghetti/marinara sauce (just add tomato paste and sugar to some prego) and it just makes the turkey taste SO much better. Also Pasta Roni has an angel hair pasta that goes really well as a side with the turkey and the sauce.

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Brittany Walter

Cooking Level: Intermediate

Home Town: Brandon, Florida, USA

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Reviewed: May 23, 2008

Delicious. I fried mine in butter instead of oil and it was perfect.

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Audra

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

tasty, easy weeknight meal. I dredged the meat through a mixture of egg and a little milk before dipping in the bread crumb mixture.

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Amy CS

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Reviewed: Feb. 8, 2008

I was looking for something different to do with turkey and this is it! After reading a few reviews I made a few minor changes. First I added an egg to the milk mixture, dipped the turkey in it then seasoned the meat followed with dipping them in the breadcrumb mixture (instead of plain bread crumbs I used Italian). Very tender & moist & well received. Thanks :)

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2hungryminds

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Reviewed: Feb. 7, 2008

Very easy to prepare and tasty!!!

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mdcdac

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Reviewed: Jan. 16, 2008

This was a good recipe, but it needs a bit more flavor. I'm going to try adding more Parmesan and italian seasoning next time.

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madelineroze

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: Urbana, Illinois, USA

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Reviewed: Dec. 30, 2007

Glad to have found a turkey cutlet recipe. Better than chicken, I think. Smells good. Tastes good. Needed some salt on the meat or in the bread crumbs to bring out the flavor.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 26, 2007

I took the advice of another poster and used an egg with the milk to really make the bread crumbs stick. There aren't took many recipes I've found out there specifically for turkey breasts and this one is definitely a keeper.

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Voox

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Feb. 26, 2007

This was OK, but I think I will leave the breading to chicken and pork. Thanks anyway!

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Chikee

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2006

not the best but definately worth trying

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xoxyummyxox

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Reviewed: Nov. 23, 2006

I've made this recipe for years but I use boneless chicken breasts most of the time because my family likes chicken better than turkey. I've also used pork tenderloin, cut into medallion size pieces and flatten a little. Dip into seasoned flour, then beaten egg and finally into the breadcrumbs.

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M. A. H.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 23, 2006

This is easy and great tasting. To get the bread crumbs to stick better, in this or any other breaded meat recipe, mix a good teaspoon of real mayo (not the sweet stuff!!) into the egg and milk mixture. It really helps the "stick factor." (The mayo will look a little lumpy in the egg/milk mixture...don't worry about it...it mixes in better with a stick blender, but I've done it more often than not with a fork and it's fine.) Anyway, this is a nice, quick and delicious dinner with some green veggies and salad. Thanks.

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