Reviewed: Mar. 7, 2008

Tastes great! Had problems cooking it though, the cutlets tried falling apart. To avoid this, I used a spatula and salad fork to transfer them into the pan. Cooked on both sides for three minutes each, and then popped into the oven at 400 degrees for 13 minutes to allow it to cook fully, while avoiding burns (also less oil consumption)

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Reviewer:

Shoangore

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 7, 2008

This was a very good way to do the cutlets and when you eat them you can not even tell they are Turkey. They tasted like chicken to me but was great and everyone wanted a second helping of them.

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Reviewer:

Hofnpopper

Cooking Level: Expert

Home Town: Stover, Missouri, USA

Living In: Florence, Missouri, USA

Reviewed: Jan. 30, 2008

This was DELICIOUS! I did make a lot of alterations based on reviews - I made it with non-fat yoghurt I wanted to use up, mixed with Dijonnaise and some garlic and herb mayo. I used plain breadcrumbs with rosemary, basil, onion powder and garlic salt mixed in (forgot the pepper oops think that would have been even better) and panfried for colour before transferring to the oven and grilling (broiling?). I did have a few problems with the coating coming off, but I think covering the grill rack with tin foil might help here. It tasted fantastic, the meat was incredibly tender and juicy, and, especially for the first time I have ever cooked turkey, was a great success - my boyfriend who is a chicken breast addict said he'd rather have turkey if it's going to be this good! Thanks for this recipe. :)

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Reviewer:

Frances1982

Reviewed: Jan. 24, 2008

The only thing I can't figure out is how to keep the coating from browning too much. Thats the cook's fault not the recipe though!

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Reviewer:

REEDERSHS

Reviewed: Jan. 13, 2008

This was a great recipe! My kids loved it and asked for more. You will need more oil then it calls for, and in the sour cream I added a little ranch dressing, salt, pepper and garlic! We will make this again!

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Reviewer:

ashandcamsmom

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Dec. 1, 2007

adding the sour cream really made a difference & i didn't feel quilty since it was fat free!

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Reviewer:

jalahKG

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 5, 2007

Nice and easy, everyone enjoyed it. I used low fat plain yogurt (no sour cream) and added the mustard. In the seasonings I added garlic powder and at the last minute I decided to throw in some curry. Next time, I will add more curry. I used a non stick pan a little extra oil and had no problem with the breading falling off. I always heat the pan before I add the oil, then the cutlets sizzle when put them in. Good stuff!

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Reviewer:

Cheryl

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Reviewed: Nov. 2, 2007

This tasted excellent. I had to substitute low-fat plain yogurt for the sour cream since I was out of sour cream, and I added Dijon mustard to the yogurt. I let the turkey cutlets sit in that mixture for an hour or so, then breaded them and refrigerated them for another half-hour. I still had a problem with the breading falling off, but enough stayed on that they tasted really, really good. I'll definitely try this again and maybe bump up the oil a little bit to see if I can keep more of that breading intact.

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Reviewer:

JScrappy

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

Living In: Newport News, Virginia, USA

Reviewed: Oct. 25, 2007

This was very good. I didn't use the cheese - only because I didn't have any on hand - and it was still good. I will make this again. Like another reviewer I did pound the cutlets first.

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