High Heat Turkey Breast Cutlets

This recipe is the result of many failed attempts at making an oven crispy turkey cutlet to cut down on the fat from frying in olive oil.  I think I’ve finally got it.  Your results will likely vary due to differences in oven heat retention’s but this method works well in mine so try it and adjust accordingly.  I believe the panko breading and the high heat results in as close as you can get to a truly fried taste and texture.  I call this recipe high heat for two reasons both the oven temperature and the spice from the spicy panko breading.  Interestingly, without the fat of the olive oil, the spice is amplified in this method of preparation vs. frying.

Nutritional Information:  Calories:  204   Carbs: 16g    Fat:  1.5g   Protein   27g   Sodium:  800mg   Sugar:  2.5g

  • 1lb. Pre-Cut Turkey Cutlets (4 cutlets)
  • 1 cup 4c Spicy Panko Breadcrumbs
  • 3 tbsp. Dijon mustard
  • Elevated cookie baking rack (3-4″ height to allow hot air to flow around cutlets)
  • Baking rack
  • Tenderizing mallet
  • Small cutting board
  • Bowl or plate for dipping cutlets into breadcrumbs
  1. Place oven rack on lowest shelf (farthest away from top elements) and preheat convection oven to 500.  Convection is important as I believe the air flow helps crisp things up and cook the turkey faster.  If you have a non-convection oven you will likely need to cook the turkey a bit longer, but start checking at 10 minutes or so.
  2. Pound the turkey cutlets on the small cutting board until they are 1/4 to 1/3 of an inch thick and even in thickness throughout (very important as we’re only going to cook these for a short period of time).  I find that the outer edge of the turkey cutlet is more dense so I spend extra time in this area tenderizing so that it cooks evenly and is tender.
  3. Squeeze out approximately 3 tbsp. of Dijon mustard onto the cutting board and use your hand to massage the mustard into each of the cutlets.
  4. Pour 1 cup of bread crumbs onto the plate or bowl and bread each cutlet.
  5. Place each breaded cutlet onto the elevated baking rake.
  6. Once oven is up to temp, and all cutlets are prepped, bake for 7 minutes at 500 and then turn off the oven.
  7. Allow the cutlets to continue to bake for another 3 minutes before removing and checking the temperature of the cutlets at their thickest part (hopefully they’re uniform).  It’s OK if the temperature is slightly below 165 as they’ll continue to cook as you let them rest.  The one thing you do not want is for them to be over cooked and dry!
  8. Allow to rest 5 minutes (typically the time it takes me to plate the sides) and then serve.