In the spirit of schnitzel, these lemon turkey breast cutlets are the kind of savory summer dish best served with a fresh salad on the side. Turkey cutlet recipes swap in a protein typically reserved for the holidays to the weeknight dinner table.
Turkey for the Weeknight Table
You don’t have to wait for Thanksgiving or Christmas to eat turkey. The key is to turn to turkey breast cutlets. When looking at turkey cutlet recipes, you can order the meat from the butcher and request for the meat to be sliced or you can slice the turkey breasts on the bias at home, 3/4-inch deep. Then, using a meat mallet, pound the turkey to 1/4-inch or even 3/8-inch deep. Pounding the meat thin will also help it cook quicker, about 8-10 minutes.
Dredge & Pan Fry
This recipe uses a three dredging method for the best flavor. First, you dip both sides of the turkey breast cutlets into salt and pepper seasoned flour. Then, they get dipped into salt and pepper seasoned egg wash, shaking off excess. The breadcrumbs are mixed with oregano, lemon zest, Grana Padano, salt, and pepper—where the breading delivers bold flavor.
You can work ahead if you’re interested in making the turkey breast cutlets for a special occasion. Go ahead and slice, pound, and coat the meat, storing it in a single layer in the refrigerator until ready to pan fry. Slicing ahead of time is a good tip for prepping ahead of time for turkey cutlet recipes.
Freshen Up the Serving Plate with Salad
A colorful salad of arugula, orange supremes, and Orchard Choice or Sun-Maid California Dried Figs simply dressed with sherry vinegar and oil brings the dish together. If you don’t like arugula, simply swap in your favorite leafy green—butter lettuce, spinach, Romaine, or even iceberg lettuce would all be good choices, though you can opt for a heartier green like cabbage or kale.
Lemon Turkey Cutlets with Arugula, Orange and California Fig Salad
Arugula and Orange Salad
- 3 navel seedless oranges
- 1/2 cup Orchard Choice or Sun-Maid California Figs thinly sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons freshly grated orange zest
- 10 cups arugula
Lemon Turkey Cutlets
- 1 3/4 pounds turkey breast skin and bone removed
- 1 cup flour
- Salt and freshly ground pepper
- 3 eggs
- 1 1/2 cups panko bread crumbs
- 1 tablespoon chopped fresh oregano
- 1 tablespoon grated fresh lemon zest
- 1 cup grated Grana Padano
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Orange and lemon wedges as a garnish
- FOR SALAD: Using a sharp knife, cut the top and bottom ends off the oranges to reveal the colored flesh. Place one of the cut ends down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite end and remove any white pith. Cut sections from the orange by cutting between the membranes; place sections in a medium bowl. Squeeze juice from the membranes, adding to the bowl. Remove 3 tablespoons of juice from the bowl and set aside in a small bowl for vinaigrette. Add sliced figs to oranges and gently toss. Set aside.
- FOR VINAIGRETTE: Whisk together orange juice, extra virgin olive oil, vinegar, and zest. Season with salt and pepper. Set aside.
- FOR LEMON TURKEY CUTLETS: Cut each turkey breast on the bias and on the diagonal into 3/4-inch pieces. Place each piece between two pieces of waxed paper or plastic wrap. With a large flat meat pounder or mallet, pound the turkey until it is 1/4- to 3/8-inch thick.
- Place the flour in a bowl and season with salt and pepper. Place the eggs, salt and pepper in a second bowl and whisk well together. Place the bread crumbs, oregano, lemon zest, Grana Padano, salt, and pepper in a third bowl. To bread the turkey, dip both sides of the turkey in the flour, shaking off the excess. Next, dip the turkey in the egg mixture, letting the excess drain. Dip the turkey in the bread crumbs to coat each side. Tap off the excess. Set aside in a single layer on a baking sheet. Store in the refrigerator until ready to use.
- In a large frying pan over medium high heat, warm the olive oil and melt the butter. Add the turkey pieces in a single layer. Do not overcrowd the pan. Cook the turkey, turning occasionally, until they are golden brown on each side, 8 to 10 minutes total.
- TO SERVE: Place the turkey on a platter. Toss the arugula, oranges and figs with vinaigrette. Top the turkey with the salad and serve immediately garnished with orange and lemon wedges.