Crispy Turkey Cutlets with Fresh Pesto
Golden, crunchy turkey breast cutlets pan-fried to perfection and topped with a vibrant, garlicky homemade basil pesto. This easy turkey cutlets recipe comes together in just 35 minutes and delivers restaurant-quality flavor with minimal effort. Perfect for busy weeknights or casual entertaining.
Equipment
- Food processor
- Large heavy-bottomed skillet
- 3 shallow dishes (for breading station)
- Wire rack
- Meat mallet
- Instant-read thermometer
Ingredients
For the Turkey Cutlets
- 1.5 lbs turkey breast cutlets about 1/4-inch thick, pounded if needed
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese finely grated
- 2 large eggs beaten with 1 tbsp water
- 1/2 cup all-purpose flour seasoned with salt and pepper
- 1 tsp garlic powder
- 3 tbsp olive oil for frying
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
For the Fresh Pesto
- 2 cups fresh basil leaves packed
- 1/4 cup pine nuts lightly toasted
- 2 cloves garlic peeled
- 1/2 cup extra virgin olive oil good quality
- 1/3 cup Parmesan cheese finely grated
- 1 tbsp fresh lemon juice
- 1/4 tsp salt or to taste
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool.
- Make the homemade pesto: Add the basil, toasted pine nuts, garlic cloves, lemon juice, and salt to a food processor. Pulse 4 to 5 times to roughly chop the ingredients. With the machine running, slowly stream in the olive oil until a smooth but slightly textured sauce forms. Add the Parmesan cheese and pulse briefly to combine. Taste and adjust seasoning. Set aside.
- Set up a breading station with three shallow dishes. Combine the flour, garlic powder, salt, and pepper in the first dish. Beat the eggs with a tablespoon of water in the second dish. Mix the panko and grated Parmesan together in the third dish.
- Pat the turkey breast cutlets completely dry with paper towels. If any are thicker than a quarter-inch, place between sheets of plastic wrap and pound gently with a meat mallet until even.
- Bread each turkey cutlet by dredging it in the seasoned flour, shaking off the excess. Dip into the egg wash, letting any extra drip off. Press firmly into the panko-Parmesan mixture on both sides, ensuring an even, well-adhered coating. Place on a wire rack and repeat with remaining cutlets.
- Heat 3 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat until the oil shimmers and a breadcrumb dropped in sizzles immediately.
- Add the breaded turkey cutlets in a single layer without crowding the pan. Cook for 3 to 4 minutes per side without moving them until deeply golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Work in batches if needed, adding a splash more oil between rounds.
- Transfer cooked cutlets to a clean wire rack and rest for 2 minutes. This prevents the crust from steaming against a plate and going soft. Spoon the fresh pesto generously over each cutlet and serve immediately.
Notes
For maximum crispiness, make sure the oil is fully hot before adding the cutlets and never crowd the pan. Pat the turkey completely dry before breading. Press the panko coating on firmly with your palm so it adheres well. Leftovers can be stored separately (cutlets and pesto) in airtight containers in the refrigerator for up to 3 days. Reheat cutlets in a 375F oven or air fryer for 5 to 7 minutes to restore the crust. Pesto can be frozen in ice cube trays for up to 3 months.