Tender Breaded Turkey Cutlets

I have never tried baking these but I never feel guilty about pan frying them since they are pan fried in just one tablespoon of extra virgin olive oil. The last time I made them (two days ago) I measured the oil to make sure that I was just using one Tbsp. and they came out perfectly, as usual. I also tried adding the dijon mustard to the sour cream. Excellent recommendation! I liked the different flavor it added. I have made these cutlets several times since posting the recipe and I always have spectacular results, the breading doesn't ever stick or fall off of mine. Everyone has different cooking techniques, and my approach has never failed me. My family likes these a lot, but I don't think I've ever said they are "to die for." lol Not many foods get that comment from me---and it would definitely be for something more sinful than Turkey. :o) Different strokes for different folks, but if you like turkey cutlets, I'd bet you'll like these ones. :o)

This was a great way to use left over turkey. I had very little sour cream, so I also added equal parts of mayo and dijon mustard - it was delicious.

Let me start off by saying that I used two turkey breasts - I did not pound them - just left them "full size" This was really good! I was very leary to use sour cream - but I followed others advice and stirred in Grey Poupon mustard with some 'herbs de provence' seasoning and - wow!!! Instead of using regular bread crumbs - I used Panko crumbs and it was really crunchy on the outside and tender on the inside!!! I did fry them in a pan to get them golden brown, then transferred to the oven until they were done. That seemed to keep the breading on nicely - make sure you put a little cooking spray in teh pan before you put in the turkey so they just slide right out! Very easy and VERY good!!! thanks

I really liked this. I do usually pick the low fat alternative, but in this case I only had regular sour cream. I also used Kellogg's Corn Flakes crumbs instead of seasoned bread crumbs. I think those two are the secret. The flakes stayed on because the regular sour cream was thicker, and the corn flakes were crispier. I pounded the cutlets to about half their original thickness and added Grey Poupon to the sour cream for a little added zing. I only needed the 1 T of olive oil, and these truly were a treat. What was left over from the night before made fantastic sandwiches the next day. Very satisfying!

Kudos to the reviewer who suggested the dijon mustard. I added it to the sour cream (about 2 tsp. and it gave it a real zing. Yum!

Thanks to some other reviewers, these were a real success. I mixed up sour cream, a little mayo and a little dijon and spread it on both sides of the cutlets... let them sit in the fridge before breading them. I also let them sit on a rack for about 15 mins after dredging. It's true that getting the oil nice and hot before dropping them is the key to getting the breading to stick. I used panko instead of Italian breadcrumbs and to the panko and cheese I added garlic powder, onion powder, sage, thyme, salt and pepper. The flavor was outstanding and they were sooo good with mashed pototoes, gravy, stuffing and green beans.

A very different way to prepare the turkey cutlets. Although my breading fell off with the first three cutlets the fourth one came out very nice and crunchy and I think it's because it didn't fit in the pan the fourth cutlet sat for a few minutes before cooking so I think that next time I'll let the breaded cutlets sit for a few minutes before cooking them. I added the dijon mustard to the sour cream and it was good. The turkey cutlets that I used were kind of thick not too much but not as thin as the recipe calls for and I cooked them a little bit longer and they were very moist and I salvaged most of the breading and even then the tukey cutlets were good. I gave 4 stars because of the breading falling off but I will try this again.

Excellent flavor and very easy. I used reduced fat sour cream mixed with 1 tsp of herbed dijon mustard. Also, I did not have seasoned breadcrumbs so I mixed in 1 tbsp of italian seasoning with plain breadcrumbs.

This recipe was so fast and easy. The cutlets were so moist and tasty. I look forward to trying it with chicken too. The sour cream made a difference and was so much easier to work with than eggs.

Delicious! I'm giving the original recipe 4 stars, b/c I used a couple of suggestions given by previous reviewers: (1) Add dijon honey mustard to sour cream (2) Allow cutlets to hang out in the fridge for awhile after breading (3) Bake instead of frying. They were absolutely delish last night, and I'm having the leftover half of mine (boy, those things really spread out when you pound them!) today for lunch. I baked for about 45 minutes at 425, and they came out crispy, juicy, and totally breaded, no oil needed--just a zap of vegetable oil spray in the pan and on top of the cutlets! Oh, one last thing: I added some potato flakes to my breading mixture ... really adds some crunch! :)

This was great! I didn't have any sour cream, so I substituted yogurt and a little Miracle whip. Other than that, I left the recipe as is. Very easy, simple ingredients, but the result was very tasty! This is a keeper

I made this last night. I had trouble with the breadcrumbs adhering to the turkey. I added some dijon & mayo like the others did. I would omit the italian seasoning next time. It just didn't go. I will have to try this again and experiment.

This was really good. Nobody even suspected the sour cream. The sour cream made a delicious difference to me. My family really liked it. It made my boring cutlets very tastey!

The flavor of this was great, and I had no problems at all with my breading falling off or sticking. I did find them to be dry, hence only giving them 4 stars, but that is probably my own fault rather than that of the recipe.

We thought these were fantastic! Juicy as promised. Although turkey can sometimes be a little lacking in flavor, this recipe makes for a perfectly delicious piece of turkey. Thanks Tanya!

We loved this recipe. I didn't have any sour cream, so used a thin layer of mayonnaise. Per suggestion of another reviewer, I put them in the refrigerator, after putting on the bread crumb mixture. I didn't have any problems with coating falling off. I also used Panko bread crumbs, which gave it a very crunchy texture. This will be a regular meal at our house

This was really good! Thanks for sharing. No problem with it sticking in a nonstick pan.

This is an excellent way to saute chicken or turkey breasts. Also works well for pork cutlets. I have used No-Mayonnaise Ranch Dressing, (from this site). This Ranch dressing is excellent in general, and has sour cream and buttermilk as main ingredients. I always have it on hand, even if I do not have sour cream available.

These were moist and tasty! I had to pound my cutlets, as they were thicker than 1/4". I used regular, not fat free sour cream and mixed in 2 tsp dijon mustard, as suggested. For the bread crumbs I used 1/2c Italian bread crumbs and 1/2c Panko (Japanese) bread crumbs for some added crunch. I made these ahead to this point and refrigerated them, I think that helps seal them and I had no trouble with the breading staying on while they cooked. Although these are good alone, I wanted something to dip them in, so I mixed up a sauce/dip of 1C whole cranberry sauce, 3 Tbl Apple Jelly and 1 tsp Dijon mustard with a touch of allspice. I refrigerated this a while to meld the flavors and then served on the side. The leftover cutlets and sauce made great sandwiches too!

These cutlets have the BEST flavor! I prepare this recipe as is, which is wonderful for the turkey cutlets. My boyfriend who HATES sour cream doesn't even know it's on there. I also use this on chicken and make chicken parmesan...DELICIOUS!

These were very good. I added a tablespoon a Dijon mustard to the sour cream (and I used full fat sour cream). I'll definitely make these again; they were quick, easy and tasty. I didn't have much problem with the breading. I coated the turkey cutlets and let them sit for about 30 minutes before putting them into the pan to help the crumbs "settle" on the cutlets.

I didn't have any sour cream on hand but happened to have some plain Greek Yogurt. It worked well. These were tender, moist, super easy and delicious!

This was DELICIOUS! I did make a lot of alterations based on reviews - I made it with non-fat yoghurt I wanted to use up, mixed with Dijonnaise and some garlic and herb mayo. I used plain breadcrumbs with rosemary, basil, onion powder and garlic salt mixed in (forgot the pepper oops think that would have been even better) and panfried for colour before transferring to the oven and grilling (broiling?). I did have a few problems with the coating coming off, but I think covering the grill rack with tin foil might help here. It tasted fantastic, the meat was incredibly tender and juicy, and, especially for the first time I have ever cooked turkey, was a great success - my boyfriend who is a chicken breast addict said he'd rather have turkey if it's going to be this good! Thanks for this recipe. :)

Quick and delicious. I dropped the tenderloins in a gallon Ziploc, pounded them to an even thickness and then added the sour cream for coating. Next I transferred the tenderloins to a second Ziploc with the seasoning and cheese and simply shook it to coat them evenly. When the pan and oil were hot, it only took a few minutes to cook them to perfection. Super easy and with easy cleanup.

Great! Quick and healty! Everyone enjoyed them and the kids asked for seconds!

This had really good flavor and I'll make it again but I had a problem with the breading sticking.

My husband thought they were great, but I just didn't like the taste. I don't think I'll make this again. I might try it with chicken, but this isn't the way I want my turkey to taste.

We enjoyed these. Made them with regular sour cream and a little honey mustard. Great recipe! Thanks.

I was so afraid cooking turkey chops... afraid they would be dry. I followed this recipe as is, well, I used turkey CHOPS instead of cutlets. The chops turned out perfect! Juicy, golden brown, and tasty!

I will never make these again. The breading kept on falling off during the cooking time, very fustrating when you've got 4 little kids to feed and a husband.

These were incredibly moist. Definitely a keeper recipe.

This was just okay for us. The flavor did now "wow" anyone. Also I had the problem of the coating coming off during cooking, even though I tried some of the tips other reviewers posted. Sorry, don't think we'll be making this one again.

I had such high hopes for this. I'm not sure what happened, but like many other reviewers, this recipe stuck to the pan. I tried three different times and the coating always stuck to the pan and came off. I followed the instructions of several reviewers (i.e. add more of the sour cream mixture, let it rest for 15 minutes etc. use more or less oil). IF the coating stayed on I think this could have been very good... as it is, I am going to give it a 3 1/2 stars. It's got potential, but for this cook, it's just not working.

These are excellent and very quick to make! A keeper for sure. I do use coconut oil to fry them in.

I'm not a good cook, but I tried this recipe and I loved it! Tasted so good and was so easy! Thanks Tanya!

This was totally easy, and absolutely awesome!!! I did add a little bit of garlic powder to the breadcrumb mixture, just because were garlic lovers!! The sour cream seemed odd at first, but it was far better then using egg, and much less messy. I will be making this again!

This is a really fast to make recipe. I didn't have sour cream though, so i dredged the cutlet in eggs first. Turned out great!

Made this tonight with thin sliced turkey cutlets.. All 3 kids loved it which made me happy.. I Love quick meals!

This is great. I flipped my chicken with a fork and had no trouble with the breading. It tastes like a chicken schnitzle recipe I have from a gourmet magazine...but much easier. I added some chives and garlic paste into the sourcream and dijon mustard mixture. Very yummy dish.

Tried this last night and it was very simple/quick to make and delicious! Even my two year old liked it! Yummy!

good!

Theese were ok. I needed more than 1Tbsp of olive oil! They ended up browning up really fast. So I had to transfer them to the oven to finish cooking. They ended up being more work than I had planned. Not sure I will make these again.

Good, quick and easy.

I've always thought that turkey cutlets were tasteless. You proved me wrong. These were so good; lots of flavor. I followed the recipe to the letter and would not change a thing. Thanks for your ingenious idea.

This recipe was easy and delicious. I love sour cream so I used lite instead of fat free, because I don't think you can taste the fat free. My very picky boyfriend loved it too. Next time I will try the suggestion of adding dijon mustard.

I dont know what I did wrong but the breading did not stick at all. Maybe my temperature was off or maybe the turkey needs to be at room temperature before coating. Not sure I will try this again.

We used this today for Thanksgiving, I ended up baking it 375 for 25 minutes and it came out perfect. We ended up making our own Italian seasoning and fresh garlic with plain bread crumbs. Thanks!

These cutlets are wonderful! I have made these twice and have gotten rave reviews from my family. I love how moist they turn out. These will definitely become part of our dinner rotation.

This made for a yummy dinner! I didn't have sour cream on hand, so I substituted it with mayo. Made it with Turkey Cutlets and Chicken Cutlets. Served with pan roasted shallots... better than gravy! This one is going into my recipe box! Thanks! UPDATE: I made this again today, but again, didn't have sour cream or parmesan cheese. What I did have was creamy French Onion Dip, so I heavily smeared that on the cutlets and then into the Italian bread crumbs. I also added a little butter to the olive oil while cooking. Oh my, it was just delicious! Obviously, this recipe is great with anything you might have on hand! ENJOY!

A very nice flavor. The cheese is a nice touch. Definitely a keeper!

This was a nice take on turkey cutlets. I seasoned them with pepper prior to breading but should have used salt also. I took MBC's suggestion and used mayo w/dijon. I used ground pecans instead of bread crumbs which added a nice flavor. Thank you Tanya!

I made this for my husband & myself and it was fantastic! Tasty, moist, and easy to make! It had a subtle hint of creaminess to it that I loved. This is now a staple for me, thank you!!

Tastes great! Had problems cooking it though, the cutlets tried falling apart. To avoid this, I used a spatula and salad fork to transfer them into the pan. Cooked on both sides for three minutes each, and then popped into the oven at 400 degrees for 13 minutes to allow it to cook fully, while avoiding burns (also less oil consumption)

My wife and I loved this and it was very easy. Only change is that I am not permitted flour on my diet so I used Almond Meal from Trader Joes.

First off, you need to use a lot more olive oil than is called for or all of the breading sticks to the pan and leaves none on the turkey. Secondly, this is a bland dish that needs some jazzing up. Not my fav.

These are very good, messy to make, but good.

This was just okay. I will stick to my ususal dipping the turkey breasts in egg, then dipping in crumbs & parmesan. The coating didn't really stay on the turkey real well.

Husband LOVED these served over rice. I added the suggested mustard and garlic. Also I added an egg to the sour cream mixture, it really helped it stick. Had no problems with the breading coming off. I pan fried them to golden brown and then baked them till done. Very yum, will be making them again.

The breading would not stay on on the cutlets while I was cooking them. The few bites I got that did still have the breading were good, but overall, I think I'll pass on this recipe in the future.

This was very good I also added the mustard and garlic powder! I baked mine at 350 for 50 mins since my cutlets were way thicker. Was very good and my kids told me I'm a great cook! Thanks!

Easy to make and flavorful. No more boring turkey cutlets. Thanks for the recipe!

I used bbq sauce in the sour cream and bbq potato chips. It was pretty tasty.

I just made these for the first time and my very picky daughter loves them. I finished them in the oven just so i didn't burn them and they are so moist. I used half and half instead of sour cream only because that's what i had and it ended working really well. I served it with homemade honey mustard and ranch dressing.....big hit.

Very good breading. Loved the sour cream idea. I watched the clock, but still overcooked it a bit on the first side. I was amazed that 1 tbsp of oil could make it well.

I would agree that you wouldn't know this is even turkey. This is tender, moist, and very flavorful. I did marinate my turkey cutlets in a garlic, olive oil, red pepper, onion powder, and smoked paprika marinate for afew hours before I put them in the sour cream. This was yummy.

Cutlets had a good flavor but like previous ratings, my breading fell off a little bit. I think it would be really good if I baked it next time. Thanks!

Great, easy recipe. Used fat free yogurt and about a TBS of dijon mixed together, then coated them with panko and parmesan. Kept warm in oven while I was finishing everything up. DELICIOUS - kids and husband LOVED them... This is a keeper - thanks!

Very yummy! Ty for previous suggestions to add Dijon mustard and herbs de Provence. My kids gobbled it up as well as my picky husband.

I was looking for a way to use up turkey cutlets that I had and this was really good. The only negative is that there wasn't a lot of flavor but that could easily be fixed by adding garlic powder, onion powder, or really any spice you enjoy. I didn't have any problems with the breading falling off, I used plenty of oil and refridgerated the cutlets for 30 min before frying.

Simply Amazing! Husband and I both loved this recipe. I added a little dijon mustard for a little tang. Did no have any Itatian bread crumds, so I added Italian seasoning along with garlic / onion seasoning.

I'm a novice cook and my turkey cutlets came out perfect! The breading did not fall off at all. I added paprika and garlic salt to the breadcrumbs. I had put off cooking the turkey because I wasn't looking forward to eating turkey cutlets, but I found this recipe and they were delicious!

I love to purchase Whole Foods turkey cutlets. They are sliced perfectly and taste so fresh. This recipe is amazing with the sour cream/dijon combo. I used panko bread crumbs, they stayed on perfectly and the cutlets were done in 10 minutes. I did add more spices-garlic powder, more italian seasoning and pepper. Leftovers for tomorrow. Will make again.

I didn't have a problem with the breading falling off. I read the reviews and added a little flour. I also gave the breading a sprinkle of garlic powder and onion powder. I think it needed a little more taste.

Made this tonight for the first time and forgot the Dijon. It was very different then what I might typically make and really good. I decided to use grape seed oil but found I needed about a 1/4 cup total. Just be careful not to make it too crunchy. After frying, I did place it in the oven for a few minutes. I will try this again next week WITH the Dijon.

you can definitely bake these-375 degrees for about 25-30 minutes. I make it with chicken cutlets too. I use mayonaisse instead of sour cream.

We thought these were wonderful. My breading fell off, but I don't think I had the oil hot enough to start with. I used 1/2 sour cream, 1/2 Miracle Whip and a squirt of Dijon mustard. Very tasty!

We had never served any kind of cutlets before and really wanted something different. Loved this recipe. We used plain panko crumbs because that's what we had handy. Just added garlic powder, salt and pepper. Great results.

I didn't have quite enough sour cream so I added mayonnaise. The cutlets were juicy and delicious. My family loved them.

It was very easy to make with few everyday ingredients! My husband and I really enjoyed it! The turkey is very moist and delicious.

As far as taste goes...pretty good. But so not worth the effort it takes to cook. Don't get me wrong cook time is not the issue. It is getting the breading to stay on the chicken. What a pain.

These were Awesome!!!! My breading stuck just fine. I dredged in flour first then into egg wash and then into bread crumb mixture. Fried slightly in 1tbsp of olive oil then into the oven for 45 mins at 375 . Served with rice and veggies . Great dish!

This is a KEEPER! :) Never made Turkey Cutlets before so I was a bit apprehensive. I used greek yogurt was out of sour cream added salt a pepper before dredging. It was perfect and FAST!

Simple and delicious!

To make this 5 stars I added the mayonnaise and mustard, salt, pepper, garlic powder and fried in olive oil. Then I added this to the Italian Turkey Cutlet recipe (found on this site). It is a sauce recipe. This was very bland without the extra seasoning. I added 1 tblsp. mayonnaise and a few squirts of mustard. I used lowfat mayo and sour cream. Came out great!

It was very good. I cut the light sour cream in half and added 1 tbsp brown mustard and followed the suggestion of others to coat it and then let it sit for a minute (I left it alone for about 30 minutes while I went and did other things). I also cut the bread crumbs in half and that was plenty the other half would have still been sitting there when I was done coating. Of course I also sprinkled garlic, salt and pepper on it when I went to cook it.

This is really good and very,very easy to make. My husband loved it, he'd probably give it 6 stars if possible

Tried this with boneless chicken instead of Turkey. Absolute hit with all. My daughters boyfriend asked if I could adopt him after his second helping!

Instead of the sour cream, I brushed the cutlets w/low fat plain yogurt and it was so good, my husband never knew, till the meal was over! Only used 1/8 cup of parm.

Very easy, and pretty good, but it didn't have much flavor. Pan-frying it didn't cook it all the way through, so I had to put it in the oven for about 10 minutes afterwards.

Instead of sour cream I used lowfat ranch dressing as the binder of the crumbs to the cutlets. All of the crumbs stayed intact. It came out really well. I absolutely will be making this more!

My grocery didn't have turkey so i used chicken, and it was very good.

I made this for supper tonight. It was great. I will definitly make this again.

I thought this was great. I added garlic powder and onion powder to the bread crumbs. I also let the turkey sit in the fridge with the sour cream on it for about 20 min before I breaded and fried them. Served with mashed potatoes and broccoli and cheese! YUM

The whole family loved this. I used parmesan bread crumbs and added a little garlic powder, salt and pepper. It was delicious! Can't wait to have them again.

The first time I used this recipe I used the sour cream with Dijon. It was good but the next time I used Miracle Whip with the Dijon and it was fantastic. I also added some onion powder and dried parsley in the bread crumb mixture.

Delicious & very easy. I didn't have sour cream so used plain Greek yogurt. Also, I used seasoned whole wheat bread crumbs.

I like having an alternative turkey cutlet recipe but these weren't as good as I'd hoped they'd be. I make a similar chicken cutlet and thought this would be as good or better, but it wasn't.

Absolutely delicious and easy to prepare. I forgot to let the cutlets sit in the fridge for a few minutes to avoid the sticking, but they still came out fine. They were tender and flavorful. With the advice of other reviewers, I added Dijon mustard to the sour cream. That was a great suggestion. For additional spice, I also sprinkled the cutlets with salt, pepper and garlic powder before covering them with the Panko bread crumbs. I will definitely be cooking this again.

Made this tonight ....Thursday, a week night, no less. It was terrific! I followed the recipe , but then topped each cutlet with tomato sauce and shredded mozzarella then put in the oven to melt the cheese . It was really good and even the time of 25 minutes was right on.