Turkey cutlet is a succulent cut of turkey breast usually no thicker than 1/4 to 1/2 inch. They are naturally low in fat, so you can bake the thin slices of poultry for a delicious, low-fat meal. Cutlets take much less time to prepare than roasting a whole bird, but dry out quickly if you cook them for too long. You can bread turkey cutlets or bake them with vegetables to preserve their moisture.
Breaded Turkey Cutlets
Spray a baking dish with cooking spray as you preheat the oven. Cutlets of all kinds cook well at 400 to 425 degrees Fahrenheit. The high heat gives the breaded cutlets a crispy texture.
Crack an egg into a small bowl and beat lightly with a fork. This is the base layer for the breaded cutlets. If the egg is very thick, thin it out a bit with a couple drops of water.
Spread bread crumbs on to a plate. Add salt, pepper and other spices to flavor the cutlets. Choose basil, oregano and thyme for an Italian flair, for example. Tarragon is an herb traditionally used in poultry dishes.
Dip each turkey cutlet in the beaten egg, then dredge the meat with bread crumbs. Shake off the excess and place the breaded cutlets in the baking dish.
Bake for about 15 minutes before checking for doneness. The meat should not be pink in the middle, and should register 165 F on a meat thermometer.
Turkey Cutlets With Vegetables
Chop potatoes, carrots, celery or other vegetables to cook with your baked cutlets. Root vegetables work well because they won't disintegrate in the oven. Vegetables that have a high water content are good, too, because they lend moisture to the dish.
Season the turkey with your desired spices and flavorings. Salt and pepper are standard fare for seasoning meats. You can also use a drizzle of olive oil, mustard, barbecue sauce and other wet ingredients.
Place the chopped vegetables in a greased baking dish. You can also use a cookie sheet as long as it has a rim to prevent the juices from dripping into the oven.
Lay the thin pieces of turkey on top of the vegetables. Bake in a 400-degree oven for 20 minutes before checking the interior of the turkey for doneness; the thermometer should register 165 F. Cook for 5 to 10 minutes more if needed.
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Erica Roth has been a writer since 2007. She is a member of the Society of Professional Journalists and was a college reference librarian for eight years. Roth earned a Bachelor of Arts in French literature from Brandeis University and Master of Library Science from Simmons College Graduate School of Library and Information Science. Her articles appear on various websites.