Recipe by Tanya Belt
"I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish."
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Italian seasoned dry bread crumbs
grated Parmesan cheese
turkey breast cutlets, 1/4 inch thick
fat free sour cream
extra virgin olive oil
If you are having trouble getting the breading to stick, add a couple of teaspoons or more of regular mayo to the sour cream. Let the breaded cutlets sit in the fridge for at least a half hour before cooking and make sure the oil is hot(not smoking)before adding the cutlets. Do not crowd them in the pan. Crowding them causes steam and that will cause the breading to fall off. After you have put them in the fry pan and a nicely browned crust has formed, reduce the heat so they will cook through without burning the crust.Or then move them to the oven uncovered to finish cooking through.
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.
I have never tried baking these but I never feel guilty about pan frying them since they are pan fried in just one tablespoon of extra virgin olive oil. The last time I made them (two days ago) I measured the oil to make sure that I was just using one Tbsp. and they came out perfectly, as usual. I also tried adding the dijon mustard to the sour cream. Excellent recommendation! I liked the different flavor it added. I have made these cutlets several times since posting the recipe and I always have spectacular results, the breading doesn't ever stick or fall off of mine. Everyone has different cooking techniques, and my approach has never failed me.
My family likes these a lot, but I don't think I've ever said they are "to die for." lol Not many foods get that comment from me---and it would definitely be for something more sinful than Turkey. :o)
Different strokes for different folks, but if you like turkey cutlets, I'd bet you'll like these ones. :o)
This was a great way to use left over turkey. I had very little sour cream, so I also added equal parts of mayo and dijon mustard - it was delicious.
Let me start off by saying that I used two turkey breasts - I did not pound them - just left them "full size" This was really good! I was very leary to use sour cream - but I followed others advice and stirred in Grey Poupon mustard with some 'herbs de provence' seasoning and - wow!!! Instead of using regular bread crumbs - I used Panko crumbs and it was really crunchy on the outside and tender on the inside!!! I did fry them in a pan to get them golden brown, then transferred to the oven until they were done. That seemed to keep the breading on nicely - make sure you put a little cooking spray in teh pan before you put in the turkey so they just slide right out! Very easy and VERY good!!! thanks
I really liked this. I do usually pick the low fat alternative, but in this case I only had regular sour cream. I also used Kellogg's Corn Flakes crumbs instead of seasoned bread crumbs. I think those two are the secret. The flakes stayed on because the regular sour cream was thicker, and the corn flakes were crispier. I pounded the cutlets to about half their original thickness and added Grey Poupon to the sour cream for a little added zing. I only needed the 1 T of olive oil, and these truly were a treat. What was left over from the night before made fantastic sandwiches the next day. Very satisfying!
Kudos to the reviewer who suggested the dijon mustard. I added it to the sour cream (about 2 tsp. and it gave it a real zing. Yum!
Thanks to some other reviewers, these were a real success. I mixed up sour cream, a little mayo and a little dijon and spread it on both sides of the cutlets... let them sit in the fridge before breading them. I also let them sit on a rack for about 15 mins after dredging. It's true that getting the oil nice and hot before dropping them is the key to getting the breading to stick. I used panko instead of Italian breadcrumbs and to the panko and cheese I added garlic powder, onion powder, sage, thyme, salt and pepper. The flavor was outstanding and they were sooo good with mashed pototoes, gravy, stuffing and green beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Tender Breaded Turkey Cutlets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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