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My review
Tender Breaded Turkey Cutlets
Tanya Belt
"I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish."
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Ingredients
25 m servings 397 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
- Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 397 calories; 7.9 g fat; 24.8 g carbohydrates; 53.1 g protein; 134 mg cholesterol; 750 mg sodium. Full nutrition
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Reviews
Read all reviews 191229 Ratings
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Most helpful positive review
1/28/2007
If you are having trouble getting the breading to stick, add a couple of teaspoons or more of regular mayo to the sour cream. Let the breaded cutlets sit in the fridge for at least a half hour b...
Most helpful critical review
9/17/2009
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....
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1/28/2007
If you are having trouble getting the breading to stick, add a couple of teaspoons or more of regular mayo to the sour cream. Let the breaded cutlets sit in the fridge for at least a half hour b...
1/10/2007
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) ...
1/25/2006
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.
4/8/2008
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 a...
7/26/2007
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 th...
4/5/2006
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!
10/31/2010
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...
11/2/2006
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 fi...