Pioneer Woman Turkey Cutlets

These Pioneer Woman Turkey Cutlets are a quick, crispy, and satisfying dinner made with tender turkey breast, egg whites, seasoned breadcrumbs, and a hint of Parmesan. They’re ready in just 25 minutes and perfect for busy weeknights, holidays, or anytime you want a light, flavorful main dish.

Why You’ll Love This Turkey Cutlets Recipe

• Quick and easy: Done in under 30 minutes with minimal prep.
• Light and crispy: Golden outside, juicy inside.
• Versatile: Pairs perfectly with a variety of sides.
• Flavor-packed: Parmesan and breadcrumbs bring a savory crunch.

Ingredients

• 4 turkey breast cutlets (about 4 oz each)
• 2 large egg whites, beaten
• 1/3 cup seasoned breadcrumbs
• 2 tablespoons Parmesan cheese
• Kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 1 teaspoon olive oil
• Lemon wedges, for serving

How to Make Pioneer Woman Turkey Cutlets

1. Serve: Plate with lemon wedges and your favorite sides.
2. Prep the turkey: Pat cutlets dry and season with salt and pepper.
3. Bread the cutlets: In one bowl, beat the egg whites. In another, mix breadcrumbs and Parmesan. Dip each cutlet in egg whites, then dredge in breadcrumb mixture.
4. Heat the skillet: Set a large nonstick skillet over medium heat. Add butter and olive oil.
5. Cook cutlets: When butter is melted and hot, add cutlets. Cook about 6 minutes per side, or until golden and cooked through.

Expert Recipe Tips

• Preheat the pan: Ensures crispier crust and even cooking.
• Nonstick is key: Helps with easy cleanup and prevents sticking.
• Boost flavor: Add Italian herbs or garlic powder to breadcrumbs.
• Thin cutlets work best: They cook quickly and evenly.

Recipe Variations

• Gluten-Free: Use gluten-free breadcrumbs.
• Extra Crunchy: Double dip in egg and breadcrumbs.
• Herb-Crusted: Add fresh parsley, thyme, or rosemary to the breadcrumb mix.
• Spicy Kick: Mix in cayenne or chili flakes for heat.

Storage Instructions

• In the Fridge: Store leftovers in an airtight container for 3–4 days.
• In the Freezer: Wrap cutlets tightly in plastic wrap and place in a freezer bag. Freeze for up to 3–4 months.

Reheating Instructions

• Stovetop: Heat in a skillet over low heat for about 10 minutes until warm.
• Microwave: Place on a microwave-safe plate with a damp paper towel. Heat in 2-minute intervals until warmed through.
• Air Fryer: Reheat at 300°F for 8–10 minutes until crispy and heated through.

FREQUENTLY ASKED QUESTIONS

• Why did my Turkey Cutlets turn out dry?
  They were likely overcooked. Use a meat thermometer and remove them at 165°F.
• Why aren’t they crispy?
  Make sure your pan is hot enough and don’t overcrowd the skillet.
• Why did they come out too salty?
  Be mindful of added salt, especially if using salty cheese or seasoned breadcrumbs.
• Why didn’t they cook evenly?
  Uneven thickness or an overcrowded pan can lead to inconsistent results. Try pounding the cutlets to uniform thickness.

Try More Pioneer Woman Recipe:

• Pioneer Woman Slow Cooker Chicken Thighs
• Pioneer Woman Burrito Bowls
• Pioneer Woman Mexican Cornbread Casserole

Nutrition Facts

Amount Per Serving

• Calories 156
• Total Fat 2.2g
• Saturated Fat 0.6g
• Trans Fat 0g
• Cholesterol 85mg
• Sodium 105mg
• Potassium 263.9mg
• Total Carbohydrates 0g
• Dietary Fiber 0g
• Sugars 0g
• Protein 32g