December 2026
Golden and crispy on the outside, and tender and juicy on the inside, panko-Parmesan-crusted turkey cutlets are a lean-protein dinner that comes together in about 30 minutes. A creamy, olive oil-based pan gravy seasoned with fresh herbs provides an extra boost of flavor while keeping this recipe heart-healthy.
Ingredients
- 1 large egg
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon pepper
- 1 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon poultry seasoning
- 1 tablespoon minced fresh rosemary and thyme, divided (roughly 2 sprigs of rosemary and 4 to 5 sprigs of thyme)
- 1 1/4 pounds turkey breast cutlets (about 1/4 to 1/2-inch thick — pound them to an even thickness if necessary)
- 1/4 cup olive oil (divided)
- 2 tablespoons flour
- 1 cup turkey or chicken stock
- 1/4 teaspoon onion powder
Tools
- Meat mallet with a flat surface, if necessary to pound the cutlets
- 2 shallow bowls
- Fork or whisk
- Measuring cups and spoons
- Plate and serving platter
- Nonstick sauté pan
- Meat thermometer
- Tongs
- Spatula
Instructions
1. Crack the egg into a shallow bowl and beat it with a fork or whisk. Add the salt and pepper and whisk again to combine. Set this aside.
2. In the second shallow bowl, combine the panko breadcrumbs, Parmesan cheese, poultry seasoning, and about 3 teaspoons of the minced rosemary and thyme. Toss the mixture well so everything is combined.
3. Dip one turkey cutlet into the egg, coating both sides well. Let any excess egg drip off, then dredge each side of the cutlet into the panko Parmesan mixture, patting it into the meat so it sticks well. Set the prepared turkey cutlet on a plate and repeat with the remaining pieces.
4. Heat about 2 tablespoons of olive oil in a nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, lay 3 or 4 cutlets in a single layer in the pan. Do not crowd the pan. Cook in two or more batches if necessary.
5. Cook the cutlets for 2 to 3 minutes per side, or until the crust turns golden brown, then gently flip them with tongs. The turkey is cooked when the meat turns white throughout and reaches 165ºF. Transfer the cooked turkey to a platter, then repeat with the remaining cutlets, adding extra olive oil as needed.
6. When all of the cutlets are cooked, add the 2 tablespoons of flour to the pan along with any meat drippings from the platter. Stir the flour into the drippings and leftover oil from the pan for about 30 seconds. Then, add the turkey or chicken stock, onion powder, and the remaining teaspoon of minced fresh herbs. Scrape up any brown bits from the pan and stir the mixture until it comes to a simmer and thickens. If the gravy seems too thick, add water, about 2 tablespoons at a time, to thin it.
7. Drizzle the herb gravy over the turkey cutlets to serve.
