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Turkey chops in a frying pan

Cheesy Pan-Fried Turkey Cutlets

Delicious, tender, and juicy — and they come together fast! These turkey cutlets cook up in a skillet in about 20 minutes, making them the perfect quick dinner for the whole family. Serve them with any side, some veggies, and a sauce — they're incredibly good!

Maria

Recipe author

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Composition / ingredients

Servings:

Turkey breast

500

Hard cheese

Eggs

Flour

Vegetable oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 17 g

Fats 29 % 10 g

Carbohydrates 21 % 7 g

187 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you make juicy pan-fried turkey cutlets? First, gather your ingredients. You can use a large whole turkey breast and slice it yourself, or buy it already cut into portions like I did. Use large eggs here — if yours are on the small side, use 3.
Step 2:

Rinse the turkey breast and pat it dry with paper towels. Cut it into slices no more than 1/2 inch (1 cm) thick. Pound each slice with a meat mallet, being careful to keep the meat in one piece. Season both sides with salt and pepper, and sprinkle on your favorite spices if you like.
Step 3:

Grate the cheese on the fine side of a box grater. Skip the coarse side — larger shreds tend to slide right off the cutlets, and you want the cheese to cling to the meat on all sides.
Step 4:

In a bowl, beat the eggs lightly with a fork. Stir in the grated cheese.
Step 5:

Sift the flour into a shallow dish through a fine-mesh sieve. This aerates it and helps it coat the meat more evenly.
Step 6:

To help the cheese stick better, first dredge each cutlet lightly in flour on all sides. In my experience, cheese grabs onto a rough, dry surface much better than it does onto damp meat.
Step 7:

Next, dip each cutlet into the egg-and-cheese mixture on all sides, doing your best to keep the cheese on the meat.
Step 8:

Then dredge them in the flour again, this time more thoroughly, to lock the coating in place.
Step 9:

Heat the oil in a skillet over high heat. Add the prepared cutlets and fry for about 4 to 5 minutes per side, until golden brown. The exact timing depends on how hot your pan is and how thick your cutlets are.
Step 10:

These cutlets pair beautifully with a simple side salad of chopped fresh tomatoes, bell pepper, red onion, and mixed greens tossed with a couple of tablespoons of olive oil.
Step 11:

Serve the cutlets right away while they're hot, alongside the fresh vegetable salad. Enjoy!

Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point because they're full of unfiltered particles that burn quickly, while refined oils handle heat much better. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are all common choices.
The right skillet makes a big difference — even a great recipe can fall flat in the wrong pan, so choose one that's a good fit for what you're cooking.
Here's an easy way to tell if the oil is hot enough: dip the handle of a wooden spoon into it. If small bubbles form around the wood, you're ready to start frying.