Parmesan Crusted Turkey Cutlets are a simple, yet delicious dinner recipe to help you enjoy turkey all year long. These cutlets are made with almond flour making them naturally low carb and gluten free.
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How in the world did turkey end up being something that so many of us only really eat during holidays? It’s so good and there are so many possibilities.
My go-to turkey cutlets recipe has long been these Rosemary Thyme Turkey Cutlets, but I have recently started trying some new ideas. This recipe for Parmesan Crusted Turkey Cutlets is one of my favorites, so far.
While ground turkey made its way into more recipes as a healthier alternative to ground beef, turkey cutlets, sometimes called turkey chops, can still be harder to find. You can look for them in the fresh meat section of the grocery store. They are often near the chicken.
Why This Recipe Works
This recipe is made with almond flour and Parmesan cheese for a delicious, crisp crust. It’s a family-friendly recipe that even kids will love.
You can bake or fry this recipe. Obviously frying will add to the fat content some, but it does also add even more flavor.
As written, this recipe is naturally low carb, keto friendly, and gluten free.
How to Make Parmesan Crusted Turkey Cutlets
What You Need To Make This Recipe
To make this recipe you will need turkey cutlets, almond flour, Parmesan cheese, an egg, dried parsley, onion powder, garlic powder, salt and pepper. If you plan to fry the cutlets, rather than bake them, you will need olive oil as well.
Tip: if you can’t find turkey cutlets, you can use a turkey tenderloin and cut into 1-inch thick slices.
Prep!
Preheat your oven to 350°F. Lightly oil a baking sheet.
Crack the egg into a bowl and whisk well.
In a second bowl, combine the almond flour, Parmesan cheese, dried parsley, onion powder and garlic powder.
Create!
Season the turkey cutlets with salt and pepper.
Dip each cutlet into the egg mixture, letting any excess drip off, then into the almond flour mixture until its fully coated.
Place on the prepared baking sheet.
Bake for 20-25 minutes, flipping halfway, or until cooked through.
If additional browning is desired, you can place the cutlets under the broiler for the last minute or so, keeping a close eye on them so that they don’t burn.
Tip: see the Tips and Techniques section below or in the recipe card for instructions on how to fry turkey cutlets.
Present!
Serve with minced parsley, sauce, or gravy, if desired.
Tips and Techniques
- Look for turkey cutlets or chops in the fresh meat section of the grocery store. They are often near the chicken. If you’re unable to find them, you can use a turkey tenderloin (if available) and cut it into 1-inch thick slices.
- To fry these turkey cutlets, heat 1 tablespoon of olive in a large skillet over medium-high heat. Cook on one side for 3-5 minutes, then flip and cook an additional 3-5 minutes or until cooked through.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days for best results.
FAQ’s
What Do You Serve With Turkey Cutlets?
You can serve pretty much any vegetable or starch (if you’re not following a low carb diet) with these turkey cutlets. Some suggestions are:
- Mashed cauliflower or potatoes
- Any steamed or roasted vegetables
- Cauliflower rice or regular rice
- Mashed Rutabaga
- Brussels Sprouts Gratin
- Keto Cauliflower Au Gratin
- Keto Green Bean Casserole
- Butternut Squash Gratin
You can also check out the Side Dish section of the Recipe Index for more ideas.
What Are Turkey Cutlets Made Of?
Turkey cutlets are simply just slices of meat from the turkey breast.
More Turkey Recipes To Try
Looking for a few more ideas on how to get more healthy turkey into your diet? Here are a few recipes that you may want to check out:
- Strawberry Basil Roasted Turkey Recipe
- Italian Turkey Sweet Potato Skillet
- Spicy White Turkey Chili
- Healthy Turkey Quinoa Bowls
- Rosemary Apricot Glazed Turkey
Love this Parmesan Crusted Turkey Cutlets recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Parmesan Crusted Turkey Cutlets
Ingredients
- 1.5 pounds turkey cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/2 cup blanched almond flour
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F.
- Season the turkey cutlets with salt and pepper.
- Crack the egg into a bowl and whisk.
- Mix together the almond flour, Parmesan cheese, dried parsley, onion powder, and garlic powder in a second bowl.
- Dip each cutlet into the egg and let the excess drip off.
- Next, toss the cutlet with the almond flour mixture.
- Place on a lightly oiled baking sheet.
- Bake for 20-25 minutes, flipping halfway or until fully cooked through.
Notes
Tips and Techniques
- Look for turkey cutlets or chops in the fresh meat section of the grocery store. They are often near the chicken. If you're unable to find them, you can use a turkey tenderloin (if available) and cut into 1-inch thick slices.
- To fry these turkey cutlets, heat 1 tablespoon of olive in a large skillet over medium-high heat. Cook on one side for 3-5 minutes, then flip and cook an additional 3-5 minutes or until cooked through.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days for best results.
Brittany says
Is the serving only one gram. I know that is what it states but most people are not eating 1gran for a meal so if that is the case that really spikes the nutritional facts. Just wondering if that is correct
Lauren Vavala Harris says
Hi Brittany:)
No, the serving size isn’t 1 gram. I initially put in “1” for a serving, but there was an update that added “gram” to every recipe that didn’t have a size specified. I can’t tell which recipes have had this happen but I will update this one now that I know. Sorry about the confusing.
My servings aren’t typically done in weights or cups for recipes like this. The nutritional information is calculated by taking all of the ingredients and dividing them by the number of servings. It won’t be entirely accurate because one cutlet will be bigger or small than the next etc. Hope that makes sense.
– Lauren
Karen says
Followed recipe to a T but it never browned in the oven. Taste was good but cooking on fry pan will be more successful . I wont bother again, but thank you.
Lauren Vavala says
This recipe was written to be a little “healthier” but instructions for frying is in the notes section of the recipe card, as well. Browning in the oven can be finicky – for future reference, you can also place the cutlets under the broiler for the last minute or so of cooking for added browning. I’ll be sure to add that note to the post.
Thanks for trying the recipe and sorry it didn’t turn out quite as you were hoping.
– Lauren
Sandy says
I made this recipe using coconut flour and it turned out great!! Wonderful recipe!
Lauren Vavala says
Thank you! Glad to hear that coconut flour works too 🙂
– Lauren
Andrea Metlika says
Turkey cutlets are a nice treat for dinner. These look wonderful and my family is going to love them.
Cookilicious says
This made my mouth water! Looks so good.
Emily Liao says
These parmensan crustlets are delicious! Perfectly coated and the chicken is still tender inside. Served these with some roasted veggies, and it was the perfect meal!
Traci says
So easy and so delicious! Love it that we can use turkey instead of chicken for a change of pace. Thanks for sharing 🙂
Mirlene says
I love love love the crust on this turkey. I am used to making chicken cutlets but using turkey is a game changer.