Breaded Turkey Breasts Recipe -
Breaded Turkey Breasts Recipe
  • READY IN 45 mins

Breaded Turkey Breasts

Recipe by  

"Quick dinner - ready in less than an hour."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
  2. Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

If you want the bread crumbs to really stick to the turkey or chicken, add a beaten egg to the milk. First flour the breasts, then dip in milk/egg mixture and then seasoned bread crumbs. This will also make a delicious chicken or turkey parmesan. Make sure you split the breasts, pound them thin but not paper thin. Layer bottom of pan with tomato sauce, place breasts on top, top with more sauce, and then grated pizza cheese and parmesan cheese. Cover with foil. Bake for about 20 min in 350' oven or until cheese melts and the sauce bubbles. Delicious

Most Helpful Critical Review
Jul 14, 2003

i give it 2 stars cuz my girlfriend liked it - but while it didnt taste bad it didnt taste that good either - i used turkey and would recomend chicken fo sure - also know you have to have a side to go with it - oh and dont forget the egg in the milk or it wont stick good luck

Aug 19, 2005

Easy, Easy, Easy! I have a one year old son at home and the ease of this recipe is a blessing--and it tastes great too. I followed others' advice (dredge in flour, dip in egg+milk, then coat) and fried at medium heat, and the pieces turned out beautifully. I didn't bother cutting into strips and I actually liked the presentation better this way (served with couscous and spinach salad as sides). Several changes that I made (mostly due to the lack of ingredient): Instead of Italian seasoning, I used dried thyme, basil, and parsley; instead of regular grated parmasean I only had the "zesty pepper" variety (worked great!); and I rubbed the turkey in some onion and garlic powder before coating. One note: this recipe makes way too much breading. Over half of the mixture I made went unused.

Jan 01, 2003

This was a great fast recipe. I tinkered a bit by using chicken breasts instead of turkey and water cracker crumbs instead of bread crumbs. It came out great--like an upscale version of chicken fingers. Also, they were great the next day served cold with a little honey mustard for dipping. I'll be making this one often.

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 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.

Dec 22, 2009

This is such a simple recipe. My boyfriend and I absolutley loved it. For being a bad cook, this one turned out great. My confidence level is high after this one.

Dec 08, 2003

Whipped this up one night and it was gone in no time; everybody loved it.

Jul 14, 2003

Easy, fast & the recipe calls for common ingredients that I usually have in my cupboard, which is such a plus!


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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 34.5 g
  • 69%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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