Parmesan Coated Turkey Cutlets

By Chef Brandon Larson
Culinary Setting
Boneless Breast



8 Large eggs

1/4 c cold water

1 tsp kosher salt

1 tsp freshly ground black pepper

6 oz Parmigiano-Reggiano, finely grated (about 3 c)

1/2 c chopped fresh basil

1/2 c olive oil

1/2 c unsalted butter

As needed lemon wedges


Gently pound cutlets between 2 sheets of plastic wrap to an even thickness of 1/4 inch. Slice cutlets into 5-ounce portions.

Whisk together eggs, water, salt, pepper, cheese and parsley in a shallow dish (batter will be thick).

At service, heat 1 tablespoon butter and 1 tablespoon oil over moderately high heat until foam subsides. Working quickly, dip each cutlet in batter, letting excess drip off. Place cutlet in hot skillet.

Sauté, turning over once, until golden and just cooked through, about 4 minutes total.

Repeat with remaining butter, oil and cutlets taking care not to crowd in skillet.

Garnish with lemon wedges.

Nutrition Facts

Total Calories 350

Calories from Fat 170

Total Fat 19 g

% Daily Total Fat 29

Saturated Fat 7 g

% Daily Saturated Fat 35

Cholesterol 225 g

% Daily Cholesterol 75

Sodium 380 mg

% Daily Sodium 16

Total Carbohydrates 1 g

% Daily Total Carbohydrates 0

Dietary Fiber 0 g

% Daily Dietary Fiber 0

Sugars 0 g

Protein 41 g

% Daily Protein 8

% Daily Vitamin C 0

% Daily Calcium 15

% Daily Iron 15