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Homemade dinner
Turkey in batter in a frying pan

Pan-Fried Breaded Turkey Cutlets

Something a little different, appetizing, and delicious for dinner! These pan-fried breaded turkey cutlets are a quick, easy dish to pull together. The spices make the meat fragrant, and dredging it in flour first keeps it juicy by sealing the juices inside.

Maria

Recipe author

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Composition / ingredients

Servings:

Turkey breast fillet

500

Vegetable oil

Ground black pepper

Salt

Egg

Flour

Khmeli-suneli

0.5

Dried rosemary

0.5

Paprika

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 17 g

Fats 30 % 9 g

Carbohydrates 13 % 4 g

167 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you pan-fry breaded turkey cutlets? Gather your ingredients. The juiciest, most flavorful cutlets come from fresh, never-frozen meat, and breast fillet works best.
Step 2:

Rinse the fillet and pat it thoroughly dry with paper towels — excess moisture keeps the meat from browning and makes it steam instead. Cut the breast lengthwise into 3–4 slices and lightly pound each one on both sides. To keep the juices from spattering, cover the meat with plastic wrap or a bag while you pound it.
Step 3:

Season the meat with salt and pepper.
Step 4:

Prepare the coating. Gather the ingredients for it, choosing whatever spices you like or have on hand.
Step 5:

Wash and dry the egg, then crack it into a bowl wide enough to fit a turkey slice. Beat the egg smooth with a fork or whisk.
Step 6:

Combine the flour with the spices and salt and mix until even.
Step 7:

Dredge the turkey slices on both sides in the seasoned flour.
Step 8:

Then dip the turkey slices into the beaten egg.
Step 9:

Heat the vegetable oil in a skillet. Fry the turkey slices over high heat for 3–4 minutes per side until golden brown. If there's too much oil, set the cutlets on paper towels to absorb the excess. Serve right away with any side dish or vegetables. Enjoy!

You can swap the turkey for chicken or any other meat you like. Just keep in mind that the cooking time and calorie count will change.
Every oil has a smoke point — the temperature at which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
The right skillet makes all the difference — a poorly chosen pan can ruin even the best recipe.