Turkey cutlets are a versatile and delicious ingredient that can be used in many quick and easy meals. But what exactly are turkey cutlets and where do they come from on the bird? This complete guide will explain everything you need to know about turkey cutlets.
What Are Turkey Cutlets?
Turkey cutlets are thin, boneless slices of turkey breast meat. They are sometimes also referred to as turkey scaloppine, turkey chops, or turkey scallops.
Turkey cutlets are an extremely lean cut of meat, with barely any fat. A 3-ounce serving contains around 130 calories and 1 gram of fat. This makes them a healthier alternative to chicken or pork cutlets.
Cutlets are usually sliced horizontally from a whole turkey breast. This makes them relatively thin often around 1⁄4 to 1⁄2 inch thick. Their thin profile means turkey cutlets cook quickly making them ideal for weeknight dinners.
Where Do Turkey Cutlets Come From on the Turkey?
To understand where cutlets come from we first need to understand the anatomy of a turkey breast. The breast is made up of two main muscles – the pectoralis major and the pectoralis minor.
The pectoralis major muscle is the larger, outer muscle. It’s responsible for the turkey’s ability to flap its wings. The pectoralis minor muscle is the smaller, inner muscle that controls wing movement. Both muscles consist of tender “white meat”.
Turkey cutlets are sliced from the pectoralis major muscle This gives them their signature thin, tender texture that cooks up quickly
Benefits of Cooking With Turkey Cutlets
There are several advantages to using turkey cutlets rather than a whole turkey breast:
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Quick cooking time – Cutlets can be cooked in just 2-3 minutes per side due to their thin profile. Much faster than roasting a whole breast.
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Versatile – Cutlets work well in a variety of dishes from sautés to sandwiches to salads. Their thin slices also absorb flavors and marinades easily.
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Less waste – You can cook just the number of cutlets needed for a meal. No leftovers or waste from larger breast portions.
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Lean and healthy – With barely any fat, cutlets contain less calories and fat compared to other cuts and meats.
How to Cook Turkey Cutlets
Turkey cutlets can be prepared easily using different quick cooking methods:
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Pan-frying – Season cutlets with salt, pepper, herbs, etc. Pan fry in oil over medium-high heat for 2-3 minutes per side.
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Baking – Place seasoned cutlets on a baking sheet. Bake at 400°F for 10-12 minutes, flipping halfway through.
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Grilling – Lightly oil cutlets and season as desired. Grill over medium-high for 2-3 minutes per side.
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Breading/frying – Bread cutlets with flour, egg, and breadcrumbs. Fry in oil until crispy, about 2-3 minutes per side.
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Sautéing – Cook cutlets in a skillet with butter or oil. Add veggies or other ingredients for a one-pan meal.
Regardless of cooking method, be careful not to overcook the lean cutlets. Cook just until no longer pink inside. An internal temperature of 165°F indicates doneness.
Delicious Turkey Cutlet Recipe Ideas
Turkey cutlets are extremely versatile in the kitchen. Here are some flavorful recipe ideas:
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Lemon Turkey Cutlets – Pan fry cutlets, then make a lemony pan sauce with butter and capers. The bright, tangy flavors pair perfectly with the turkey.
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Turkey Cutlets Parmesan – Bread cutlets and pan fry until crisp, then top with tomato sauce and melted mozzarella for this Italian-inspired dish.
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Thai Turkey Cutlets – Marinate cutlets in a Thai peanut sauce, then sauté and serve over rice with shredded veggies and peanuts.
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Turkey Piccata – Sauté cutlets, then make a pan sauce with chicken broth, lemon juice, capers, and parsley.
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Turkey Marsala – Cook cutlets with mushrooms, then deglaze the pan with Marsala wine to make an incredible sauce.
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Crispy Fried Turkey Cutlets – For an indulgent treat, coat cutlets with flour, egg, and panko breadcrumbs. Fry until crispy and golden brown.
The possibilities are endless for delicious ways to use turkey cutlets in your cooking. Explore using them in stir fries, sandwiches, salads, and more!
How to Buy and Store Turkey Cutlets
When buying turkey cutlets, look for cuts that are uniformly thin with no thick or bulbous sections. Ideal thickness is around 1⁄4 inch for quick, even cooking.
Raw cutlets can be stored in the fridge for 1-2 days. For longer storage, place in freezer bags or airtight containers. Properly frozen, they will keep for 3-6 months.
Thaw frozen cutlets in the fridge overnight before using. Do not thaw at room temperature, as bacteria can grow on the exterior before the inside thaws.
Common Questions About Turkey Cutlets
Are turkey cutlets healthy?
Yes! With minimal fat and calories, turkey cutlets are one of the leanest, healthiest turkey cuts.
How do you bread turkey cutlets?
Bread cutlets by dredging in flour, dipping in egg wash, then pressing into breadcrumbs. Pan fry until the breading is crispy and browned.
What’s the difference between cutlets and chops?
None – the terms are used interchangeably to refer to thin slices of turkey breast meat.
Can I use chicken instead of turkey cutlets?
Absolutely. Substitute chicken cutlets using the same weight in any recipe calling for turkey cutlets.
How long do cutlets last in the fridge?
Raw cutlets will keep for 1-2 days. Cooked cutlets will last 3-4 days when refrigerated.
Can I freeze turkey cutlets?
Yes. Place raw cutlets in a single layer on a baking sheet and freeze solid. Then store the frozen cutlets in bags or containers for up to 6 months.
Put Turkey Cutlets on the Menu
With their quick cooking time, mild flavor, and lean nutrition profile, turkey cutlets are an easy and healthy ingredient to incorporate into your weekly menu. Use them as the base for flavorful sautés, baked dishes, sandwiches and more. With proper handling and storage, turkey cutlets can take you from quick weeknight dinners to special occasion meals. Explore all the possibilities with this underrated and versatile ingredient.
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Serves 6 or more if serving small eaters under 4 years of age
I make a platter of these crumb-coated baked morsels for the kids when they come over because I know they will enjoy them and be nourished. But I notice most of the adults take a piece too. The cutlets have the crunchy appeal of fast-food style fried “nuggets” and “fingers,” but they are better in every way.
- 2 pounds turkey breast cutlets or “tenders,” or skinless, boneless chicken breasts
- 1/4 teaspoon salt
- 3 plump garlic cloves, sliced
- 3 tablespoons extra-virgin olive oil plus more for drizzling on the cutlets
- 1 to 2 tablespoons unsalted butter (for the baking sheet)
- For the Cheesy Crumbs
- 1/2 cup dried bread crumbs
- 3/4 cup Grana Padano, freshly grated
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
1. Rinse and dry the breast pieces and trim off all fat and tendons. Slice the meat (with the grain rather than across it) in strips roughly 2 inches wide and 4 inches long: you should get 10 to 15 pieces. Pound thick or uneven pieces, if necessary, with a meat mallet or other heavy flat object so they are an even 1/2- to to 2/3-inch thick.
2. Put the strips in a bowl and toss them with the salt, garlic slices, and olive oil. Let them marinate for at least 15 minutes, though preferably 30 minutes, at room temperature.
3. Meanwhile, set a rack in the upper third of the oven—nearer to the top for browning—and heat it to 425°F.
4. Toss and stir together the bread crumbs, grated cheese, parsley, 2 tablespoons of olive oil, and 1/4 teaspoon of salt until thoroughly blended. Lightly butter the baking sheet.
5. When the meat has marinated, lift out a few pieces and pick off the garlic slices. Drop the strips in the crumbs and roll them around, then pick them up one by one and press the crumbs so they stick to the meat on both sides. Try a one-hand technique: scoop up a turkey strip and crumbs in the palm of your hand, then close your fingers and squeeze tight.
6. Lay the coated strips flat on the baking sheet spaced at least a 1/4 inch apart. If you see bare spots of meat, press on a few of the remaining crumbs. Drizzle a bit more olive oil on each strip and put the pan in the oven.
7. Bake for 8 minutes. Rotate the sheet back to the front, and bake for another 8 minutes or until the crumbs are golden brown on top and the meat is cooked through but still moist. Cut a piece open to check doneness. If the crumbs are browning quickly while the meat is still uncooked, set the tray lower in the oven and/or lay a sheet of foil on top of the cutlets. Don’t let them overcook, and move them to a platter as soon as they come out of the oven so they don’t dry out on the hot baking sheet.
8. Serve hot or warm. They are still very good reheated and make great sandwiches.
Kids Can:
Help pound turkey cutlets; blend together the ingredients for cheesy bread crumbs; butter the baking sheet; coat the cutlets in breadcrumbs (be sure to wash your hands carefully after touching the raw meat!) by tossing the strips in the bowl and patting them so the bread crumbs stick; and place the breaded tenders on the buttered baking sheet.
