If you're craving a dish that's both comforting and vibrant, these breaded turkey breast cutlets with pesto will be your new go-to. Lightly pan-fried until golden and crisp, these cutlets are smothered with a fresh basil pesto that lifts the flavor into something truly memorable. It’s the kind of dish that feels fancy but is easy enough for a weeknight dinner. And the best part? It fits beautifully into the world of healthy turkey cutlet recipes—lean protein, simple ingredients, and big flavor.
Whether you're familiar with turkey cutlets, or you're just starting to explore easy turkey breast recipes, this one gives you the crunch of a schnitzel with the bold punch of Italian herbs. Think of it as a twist on classic chicken breast cutlet recipes, but with turkey that’s juicier and more flavorful than you might expect. Let’s dive into why this one belongs on your dinner rotation.
Crispy Breaded Turkey Breast Cutlets with Fresh Pesto
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian, Mediterranean
Large nonstick or stainless steel skillet Essential for getting that golden crust. A cast iron skillet also works great.
Mixing bowls (at least 3) One each for flour, egg wash, and breadcrumbs.
Tongs or a fork For dipping and turning the cutlets during breading and frying.
Food processor To blend the pesto. A blender can also do the job in a pinch.
Paper towels For draining the cutlets after frying.
Meat mallet or rolling pin If your turkey slices are uneven, a gentle pound helps them cook evenly.
For the Turkey Cutlets
- 1½ pounds turkey breast cutlets thinly sliced, about 6 pieces
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese for a parmesan crusted turkey cutlets style finish
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 3 tablespoons olive oil for frying
- Lemon wedges for serving
For the Fresh Basil Pesto
- 2 cups fresh basil leaves tightly packed
- ⅓ cup pine nuts can substitute with walnuts or almonds
- 2 garlic cloves
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- Juice of half a lemon
- Salt to taste
Step 1: Prepare the Pesto
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in the olive oil until smooth. Add lemon juice and salt to taste. Scrape into a bowl and set aside.
Step 2: Set Up the Breading Station
Set up three shallow bowls:
One with flour, salt, and pepper.
One with beaten eggs and milk.
One with breadcrumbs, Parmesan, garlic powder, and oregano.
Step 3: Bread the Turkey Cutlets
Pat the turkey cutlets dry with paper towels. Dredge each cutlet in flour, shaking off the excess. Dip into the egg wash, then coat generously in the breadcrumb mixture. Press the crumbs onto the cutlets to help them adhere.
Step 4: Pan-Fry the Cutlets
Heat olive oil in a large skillet over medium-high heat. When shimmering, add the cutlets in batches (don’t overcrowd the pan). Fry each side for about 3-4 minutes until golden brown and cooked through (internal temp should reach 165°F). Transfer to a plate lined with paper towels.
Step 5: Serve with Pesto and Lemon
Arrange the crispy cutlets on a serving platter or individual plates. Spoon a generous amount of pesto over each piece or serve it on the side. Finish with a squeeze of fresh lemon juice for brightness.
What to Serve with Turkey Cutlets
The herby richness of the pesto pairs beautifully with fresh, light sides. Here are some pairing ideas to complete your meal:
1. Lemon Garlic Roasted Vegetables
Roast zucchini, bell peppers, and cherry tomatoes with olive oil, garlic, and lemon zest. Their brightness complements the crispy turkey cutlets without overwhelming the pesto.
2. Creamy Polenta or Mashed Potatoes
The soft texture of polenta contrasts nicely with the crunch of the breading. Plus, it soaks up any extra pesto beautifully.
3. Simple Arugula Salad
Toss fresh arugula with lemon juice, olive oil, and shaved Parmesan for a peppery, refreshing salad that balances the richness of the dish.
4. Garlic Butter Pasta
If you’re going carb-forward, toss spaghetti or linguine in garlic butter and a touch of the leftover pesto for a quick, cozy side.
FAQs
1. Can I use turkey tenderloin instead of cutlets?
Absolutely. Slice the turkey tenderloin into ½-inch thick pieces and pound them slightly for even thickness. It's a great substitute found in many turkey tenderloin recipes oven options.
2. Is it possible to bake the cutlets instead of frying them?
Yes! For a healthier spin that fits right into turkey cutlet recipes healthy, place the breaded cutlets on a wire rack over a baking sheet, spray lightly with oil, and bake at 400°F for 18-20 minutes until crispy and cooked through.
3. What’s the difference between turkey chops and turkey cutlets?
Turkey chops are usually bone-in slices from the turkey breast, thicker and meatier. Turkey cutlets are boneless, thin slices, which cook faster and are perfect for breading. This recipe specifically uses the cutlet style.
4. Can I make this recipe using chicken instead of turkey?
Definitely. If you’re more familiar with chicken breast cutlet recipes, this method works just as well. You’ll follow the same steps—just watch the cook time, as chicken may cook a touch faster depending on thickness.
5. Can I make the pesto in advance?
Yes. Pesto can be made up to 3 days ahead. Store in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.
