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READY IN 25 mins

Tender Breaded Turkey Cutlets

Read Reviews (154)

"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." — Tanya Belt

Ingredients Edit and Save

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All about Cream

Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick

1/2 cup fat free sour cream
1 tablespoon extra virgin olive oil

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Directions

Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 28, 2007

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. --Elizabeth

—MAMA2EANDJ

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Most Helpful Critical Review

Sep 18, 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.

—LisaH

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183 Ratings

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Jan 13, 2007

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)

—Tanya Belt

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Jan 25, 2006

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.

—MBC

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Apr 08, 2008

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

—KEGOOD

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Apr 05, 2006

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!

—trishthedish725

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Jul 26, 2007

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!

—ENGLEBERT0

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Nov 02, 2006

A very different way to prepare the turkey cutlets. Although my breading fell off with the first three cutlets the fourth one came out very nice and crunchy and I think it's because it didn't fit in the pan the fourth cutlet sat for a few minutes before cooking so I think that next time I'll let the breaded cutlets sit for a few minutes before cooking them. I added the dijon mustard to the sour cream and it was good. The turkey cutlets that I used were kind of thick not too much but not as thin as the recipe calls for and I cooked them a little bit longer and they were very moist and I salvaged most of the breading and even then the tukey cutlets were good. I gave 4 stars because of the breading falling off but I will try this again.

—LILYMOM

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Nutrition

Calories
397 kcal
20%

Carbohydrates
24.8 g
8%

Cholesterol
134 mg
45%

Fat
7.9 g
12%

Fiber
1.5 g
6%

Protein
53.1 g
106%

Sodium
750 mg
30%

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

Nutritional Information

Tender Breaded Turkey Cutlets

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 397
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 2.3g 12 %
Cholesterol 134mg 45 %
Sodium 750mg 30 %
** Potassium 509mg 14 %
Total Carbohydrates 24.8g 8 %
Dietary Fiber 1.5g 6 %
Protein 53.1g 106 %
Sugars 4.8g
** Vitamin A 6 %
** Vitamin C 1 %
** Calcium 25 %
** Iron 38 %
** Thiamin 11 %
** Niacin 174 %
** Vitamin B6 55 %
** Magnesium 21 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.