Fried Turkey Cutlets
Submitted by kitten8231
Buttermilk-marinated fried turkey cutlets coated in toasted bread crumbs with cayenne and Worcestershire. Pan-fried golden and served with gravy over dumplings or spaetzle.
YIELD
4 servingsPREP
4 hrsCOOK
20 minREADY
4 hrsThese turkey cutlets soak in a tangy buttermilk marinade spiked with Worcestershire, mustard, and cayenne for at least four hours. That long soak tenderizes the meat and builds a flavor base that goes all the way through, not just on the surface.
The bread crumbs get toasted in the oven before coating the cutlets. This is a smart move. Pre-toasted crumbs stay crunchier after frying because they’ve already lost their moisture. You get a golden, crispy coating using just cooking spray instead of deep frying in oil.
Fry the cutlets in batches, about three minutes per side. Crowding the pan drops the temperature and you end up steaming instead of frying. Wipe the skillet between batches to keep the coating clean and crisp.
Serve with gravy spooned over the top and a side of dumplings or spaetzle to soak it all up.
Pro Tips
- Marinate overnight if you can. Four hours is the minimum, but the longer soak gives you noticeably more tender, flavorful cutlets.
- Toast the bread crumbs just until lightly golden. Over-toasted crumbs burn during frying.
- Keep finished cutlets warm under loose foil in a low oven while you fry the rest.
- Pound the cutlets to an even thickness before marinating so they cook uniformly.
Variations
- Use chicken breast cutlets if turkey isn’t available. Same marinade, same technique.
- Add smoked paprika to the bread crumbs for a deeper, smokier crust.
- Serve on a bun with pickles and coleslaw for a fried turkey sandwich.
Ingredients
Directions
Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish .
Stir in the onion and garlic and add the turkey cutlets, turning to coat.
Cover and refrigerate for at least 4 hours, or overnight.
Preheat the oven to 350℉ (180℃).
Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned.
Transfer to a plate and season with salt and pepper.
Drain the turkey cutlets and discard the marinade.
Coat the cutlets with the seasoned bread crumbs, shaking off the excess.
Coat a large nonstick skillet with cooking spray and warm over moderately high heat.
Add one-third of the cutlets and spray them lightly.
Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side.
Transfer to a platter, cover loosely with foil, and keep warm.
Wipe out the skillet and repeat with more spray and the remaining turkey.
Serve hot, spooning gravy over the top.
Serve perhaps with dumplings or spaetzle.
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