Reviewed: Nov. 26, 2009

This is an excellent way to saute chicken or turkey breasts. Also works well for pork cutlets. I have used No-Mayonnaise Ranch Dressing, (from this site). This Ranch dressing is excellent in general, and has sour cream and buttermilk as main ingredients. I always have it on hand, even if I do not have sour cream available.

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Mary M

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Reviewed: Nov. 26, 2009

I have tried this fried in 1 tbsp of butter gives it a great taste. will try it with sour cream

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Rose

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Reviewed: Oct. 26, 2009

The flavor of this was great, and I had no problems at all with my breading falling off or sticking. I did find them to be dry, hence only giving them 4 stars, but that is probably my own fault rather than that of the recipe.

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Oct. 12, 2009

The breading would not stay on on the cutlets while I was cooking them. The few bites I got that did still have the breading were good, but overall, I think I'll pass on this recipe in the future.

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Taryn

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Reviewed: Oct. 11, 2009

My husband thought they were great, but I just didn't like the taste. I don't think I'll make this again. I might try it with chicken, but this isn't the way I want my turkey to taste.

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Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 17, 2009

I made this last night. I had trouble with the breadcrumbs adhering to the turkey. I added some dijon & mayo like the others did. I would omit the italian seasoning next time. It just didn't go. I will have to try this again and experiment.

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LisaH

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Reviewed: Sep. 9, 2009

This was really good! Thanks for sharing. No problem with it sticking in a nonstick pan.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 5, 2009

This was great! I didn't have any sour cream, so I substituted yogurt and a little Miracle whip. Other than that, I left the recipe as is. Very easy, simple ingredients, but the result was very tasty! This is a keeper

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Deborah Jones

Cooking Level: Intermediate

Home Town: Atchison, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Sep. 4, 2009

We thought these were wonderful. My breading fell off, but I don't think I had the oil hot enough to start with. I used 1/2 sour cream, 1/2 Miracle Whip and a squirt of Dijon mustard. Very tasty!

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Sep. 3, 2009

We thought these were fantastic! Juicy as promised. Although turkey can sometimes be a little lacking in flavor, this recipe makes for a perfectly delicious piece of turkey. Thanks Tanya!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

This was totally easy, and absolutely awesome!!! I did add a little bit of garlic powder to the breadcrumb mixture, just because were garlic lovers!! The sour cream seemed odd at first, but it was far better then using egg, and much less messy. I will be making this again!

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Sweetness

Cooking Level: Expert

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Reviewed: Jul. 9, 2009

These are very good, messy to make, but good.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 21, 2009

Husband LOVED these served over rice. I added the suggested mustard and garlic. Also I added an egg to the sour cream mixture, it really helped it stick. Had no problems with the breading coming off. I pan fried them to golden brown and then baked them till done. Very yum, will be making them again.

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Randi Chrishel

Cooking Level: Intermediate

Living In: Abilene, Texas, USA

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Reviewed: May 12, 2009

I tried these again adding djion and a little garlic powder turned out great!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 8, 2009

I like having an alternative turkey cutlet recipe but these weren't as good as I'd hoped they'd be. I make a similar chicken cutlet and thought this would be as good or better, but it wasn't.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Mar. 18, 2009

Tender they sure are. I followed the recipe to the letter but added some dijon mustard to the sour cream. They are an excellent new addition to my turkey recipes, i served it with rice-a-roni cheese and herb rice and we ended putting the rice on top of the pork. The flavor combination went perfectly!

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Muh-Manda loves her Xander!

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Reviewed: Mar. 14, 2009

The first time I used this recipe I used the sour cream with Dijon. It was good but the next time I used Miracle Whip with the Dijon and it was fantastic. I also added some onion powder and dried parsley in the bread crumb mixture.

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BarbG

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Reviewed: Mar. 1, 2009

Not quite sure how I feel about this recipe. Perhaps I put the sour cream on a little too thick, but the bread crumbs wanted to fall off the second side. I even let the cutlets set in the fridge after coating for about 25 min. I also found the coating to be a bit mushy---again, perhaps because I used a bit too much sour cream? I also added a bit more EVOO because I have a slightly large fry pan, and was afraid of burning the coating. I would appreciate any and all feedback given. P.S.--Although this did not come out the way I would have liked, my daughters liked the tanginess of the sour cream. I will make this again, maybe browning and then baking the cutlets.

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Lori H

Cooking Level: Intermediate

Home Town: Milford, New Hampshire, USA

Living In: Greenfield, New Hampshire, USA

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Reviewed: Feb. 13, 2009

This was very good I also added the mustard and garlic powder! I baked mine at 350 for 50 mins since my cutlets were way thicker. Was very good and my kids told me I'm a great cook! Thanks!

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Nicole

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Reviewed: Feb. 4, 2009

I've always thought that turkey cutlets were tasteless. You proved me wrong. These were so good; lots of flavor. I followed the recipe to the letter and would not change a thing. Thanks for your ingenious idea.

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