Well, I said a couple days ago I would end up giving in to these delicious-sounding parmesan-crusted turkey cutlets. I had 3 leftover uncooked turkey cutlets after making Martha Stewart’s Turkey Cutlets in White Wine Sauce. So tonight I decided to batter them up in cheese and breadcrumbs. Yum! Prep was more like 5 minutes because my turkey already came as cutlets. I had to add a little more olive oil to the pan when I flipped the cutlets because they would have been burning or not cooked enough without a little more liquid in the pan.

©EverydayCookingAdventures 2013

They turned out perfectly, browned, crispy, tender inside, and the parmesan flavor was delicious! It was very tasty and we both felt it was quite filling even though it was thin. We had it alongside a delicious Martha Stewart Potato, Tomato, Zucchini Gratin and homemade Focaccia bread. Here are my parmesan turkey cutlets: #rachaelray

Parmesan-Crusted Turkey Cutlets ©EverydayCookingAdventures2013

Parmesan-Crusted Turkey Cutlets

Everyday with Rachael Ray, December 2010

Makes: 4 servings
Prep: 15 mins
Cook: 30 mins

Ingredients

1 tablespoon butter
Salt and pepper
1 pound skinless, boneless turkey breast, cut into 4 pieces and pounded thin
1 cup panko breadcrumbs
1/4 cup parmesan cheese
1 egg
2 tablespoons extra-virgin olive oil

Directions

1. Season the turkey with salt and pepper. In a shallow bowl, combine the panko and parmesan.

2. In another shallow bowl, beat the egg. Dip each cutlet into the egg, then into the panko mixture, pressing to coat.
3. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cutlets and cook, turning once, until just cooked through, 6 to 8 minutes. Repeat with the remaining 1 tablespoon olive oil and 2 cutlets.