Reviewed: Mar. 28, 2012

We loved this recipe. I didn't have any sour cream, so used a thin layer of mayonnaise. Per suggestion of another reviewer, I put them in the refrigerator, after putting on the bread crumb mixture. I didn't have any problems with coating falling off. I also used Panko bread crumbs, which gave it a very crunchy texture. This will be a regular meal at our house

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: Mar. 23, 2012

Way too much work. The breaded part did not stay on the cutlet, even after following the hints of the other reviewers. The end result wasn't too bad-tasting though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

heathertup

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Mar. 10, 2012

First off, you need to use a lot more olive oil than is called for or all of the breading sticks to the pan and leaves none on the turkey. Secondly, this is a bland dish that needs some jazzing up. Not my fav.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dldennis01

Reviewed: Jan. 31, 2012

Great, easy recipe. Used fat free yogurt and about a TBS of dijon mixed together, then coated them with panko and parmesan. Kept warm in oven while I was finishing everything up. DELICIOUS - kids and husband LOVED them... This is a keeper - thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Renee

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 20, 2012

i bought turkey cutlets on sale and didn't havea clue what to do with them. i chose this recipe from the few on the website to try. it was good - my kids enjoyed dipping these generously in ketchup. i found them to be a little plain for my taste, but that's just me. i also thought they were kinda dry... i much prefer chicken tenderloins for a dish like this. good for something new to try though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Nov. 21, 2011

Delicious & very easy. I didn't have sour cream so used plain Greek yogurt. Also, I used seasoned whole wheat bread crumbs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chriscooking

Reviewed: Nov. 2, 2011

This was just okay. I will stick to my ususal dipping the turkey breasts in egg, then dipping in crumbs & parmesan. The coating didn't really stay on the turkey real well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lynnje

Reviewed: Oct. 25, 2011

I was so afraid cooking turkey chops... afraid they would be dry. I followed this recipe as is, well, I used turkey CHOPS instead of cutlets. The chops turned out perfect! Juicy, golden brown, and tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MDiva

Cooking Level: Intermediate

Reviewed: Jul. 22, 2011

These cutlets have the BEST flavor! I prepare this recipe as is, which is wonderful for the turkey cutlets. My boyfriend who HATES sour cream doesn't even know it's on there. I also use this on chicken and make chicken parmesan...DELICIOUS!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mandilishus

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jul. 19, 2011

This is a KEEPER! :) Never made Turkey Cutlets before so I was a bit apprehensive. I used greek yogurt was out of sour cream added salt a pepper before dredging. It was perfect and FAST!

Was this review helpful? [ YES ]
0 users found this review helpful