Crispy Baked Thanksgiving Turkey Cutlets with Sage
Golden panko-crusted turkey cutlets baked crisp with fried sage and lemon. 40g protein — 35 minutes, serves 4.
Equipment
- A rimmed baking sheet with a wire rack for baking the cutlets crisp on both sides
- Three shallow bowls for the flour, egg and panko breading station
- A meat mallet or rolling pin for pounding the cutlets evenly thin
- An instant-read meat thermometer for checking the turkey is cooked through
Ingredients
- 700 g turkey breast cutlets, sliced thin about 1.5 lb
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 1/2 cup plain flour
- 1 tbsp fresh sage finely chopped, plus whole leaves to serve
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- Olive oil spray for the cutlets and the rack
- Lemon wedges to serve
Instructions
- Heat the oven to 220°C (425°F). Set a wire rack inside a rimmed baking sheet and spray the rack lightly with olive oil.
- Pound the turkey cutlets between two sheets of baking paper until they are about 1 cm thick. Season both sides with the salt and pepper.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with parmesan, chopped sage, garlic powder and smoked paprika in the third.
- Dredge each cutlet in flour and shake off the excess, dip it in the egg, then press it firmly into the panko mixture so the crust sticks.
- Lay the cutlets on the wire rack without overlapping. Spray the tops lightly with olive oil.
- Bake for 18–20 minutes, until the crust is deep golden and the turkey reads 74°C (165°F) inside. There is no need to flip them — the rack does the work.
- Rest the cutlets for 3 minutes, then serve on a platter with whole sage leaves scattered over the top and lemon wedges on the side.
Notes
Bake on a wire rack so the crust stays crisp on both sides. Press the panko on firmly. Do not crowd the rack. Reheat leftovers in a hot oven, not the microwave.