Herb Encrusted Turkey Cutlets with Tomato and Basil Cream Sauce

By Chef Tom Turnbull
Culinary Setting
Boneless Breast


2 c all purpose flour

3 Large eggs, beaten

3 c panko bread crumbs

To taste salt and freshly ground black pepper

To taste blend of dried basil, oregano, rosemary and salt and pepper

2 oz olive oil

8 (5-oz) TURKEY CUTLETS, 1/4 to 1/2-inch thick

2 tbsp minced fresh garlic

2 tbsp chopped shallots

2 tbsp fresh basil, chiffonade

1/2 c sun-dried tomatoes, julienned

1 Large lemon, juiced

1/2 c dry white wine

4 oz heavy cream

4 oz cold unsalted butter, cut in cubes


To Taste salt and freshly ground black pepper


Turkey Cutlets

Place flour, beaten eggs and panko crumbs in three separate shallow bowls.

Add salt and pepper to flour. Whip 3 tablespoons cold water into beaten eggs. Mix herb blend with panko crumbs.

Dredge each turkey cutlet in flour, then egg mix and finally in panko crumb mix. Cover and refrigerate.

In sauté pan, heat oil over medium-high heat and sear turkey cutlets about 2 to 3 minutes per side. Depending on the oil temperature, cutlets will cook fast due to their thin cut. Keep warm on service plate.

Tomato and Basil Cream Sauce

Add garlic, shallots, tomatoes, lemon juice, white wine and cream to pan and deglaze pan. Cook sauce until it has reduced by half.

Pull sauce off heat and whisk in butter. Add stock and salt and pepper to taste. Return sauce to heat and stir well.


Ladle sauce over each cutlet. Serve with pasta.