Pan-Fried Turkey Cutlets
A quick, juicy dinner the whole family will love! These pan-fried turkey cutlets call for the bare minimum: just the meat, some oil, and a few spices. Serve the juicy, aromatic turkey with your favorite sauce, a side dish, or fresh vegetables.
Cooking method
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Step 1:
How do you make pan-fried turkey cutlets? It's easy! Start by gathering your ingredients. You can take a whole large turkey breast fillet and slice it into pieces about ⅝ inch (1.5 cm) thick, or buy pre-sliced cutlets to save time. Feel free to add any other spices you like on top of the ones listed here.
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Step 2:
In a small bowl, mix together the paprika, garlic powder, salt, and pepper.
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Step 3:
Sprinkle the spice mix over both sides of the turkey.
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Step 4:
Lightly pound the meat on one side with a mallet, taking care not to tear it. I like to pound the meat after the spices are on, but you can do it the other way around — pound first, then season.
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Step 5:
Heat the vegetable oil and butter in a skillet over medium heat. You can use just vegetable oil if you prefer, but the mix of butter and oil gives the finished dish a rich, buttery flavor. Use any vegetable oil that's good for frying. If you have a grill pan, you can use that instead — you'll get nice grill marks on the meat.
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Step 6:
Lay the cutlets in the pan and cook for 3 to 4 minutes on one side.
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Step 7:
Once a golden crust forms, flip the cutlets and cook the other side for about 3 more minutes. Properly cooked cutlets stay juicy. The meat should turn from pink to white, and when you pierce it with a knife, the juices should run clear.
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Step 8:
Serve the cutlets with a fresh vegetable-and-herb salad or any side dish you like. Enjoy!
- Every cooking oil is only stable up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose an oil with a high smoke point.
- You can use this same method to make cutlets from other kinds of meat. Just keep in mind that the cooking time and calorie count will change.
- Important! The wrong pan can ruin even the best recipe. Reach for a good heavy skillet that heats evenly.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Garlic powder - 331 kcal/100g
- Turkey fillet - 84 kcal/100g
