Parmesan Rosemary Turkey Cutlets

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  • 1 1/4-1 1/2 pounds boneless, skinless turkey breast
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh rosemary


Preheat oven to 450°F.
Cut turkey into four pieces and pound to 1/4-inch thickness.
Stir together mayonnaise and mustard.
In a shallow bowl or pie plate, stir together panko, Parmesan and rosemary.
Line a baking sheet with parchment paper or foil sprayed with non-stick cooking spray.
Coat each cutlet in mayonnaise mixture, wiping off excess, then coat in panko, pressing gently to adhere.
Place breaded cutlets on prepared baking sheet.
Bake for 10-15 minutes, or until just cooked through.
Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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