Reviewed: Jul. 31, 2012

you can definitely bake these-375 degrees for about 25-30 minutes. I make it with chicken cutlets too. I use mayonaisse instead of sour cream.

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Reviewer:

maryjbelle

Reviewed: Jul. 22, 2012

Mine did not turn out the way that it should have I did use the sour cream and 1 tsp of dijon mustard and Italian bread crumbs but I did not let it refridgerate. I must have a small pan because all my cutlets didn't fit into the pan and my oil kept drying out of the pan so i put more in. The breading did come off and it burnt the crust but some of it that wasnt burnt was really good. I am not going to quit until I get it right I think it is a great recipe and I just think it was the cooker(me)...lol

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Reviewer:

wgh888

Reviewed: Jul. 17, 2012

Our family loves this recipe, we make it often and we even use chicken tenderloin pieces as well. Great recipe!

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Reviewer:

Pklogie

Reviewed: Jul. 6, 2012

Taste great, but I made some changes. Used the turkey breast chops, dipped in a egg/milk wash with salt/pepper/garlic powder and then the bread crumb/parm mixture. Let it sit for a bit and cooked in olive oil/butter. Great as a sandwich with provolone cheese too! Hope I get the leftover one tomorrow for lunch!

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Reviewer:

SGM67

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Virginia Beach, Virginia, USA

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

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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.

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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.

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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!

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Reviewer:

Renee

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!

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