Herb Encrusted Turkey Cutlets with Tomato and Basil Cream Sauce

Serves: 8
Recipe Categories: Turkey
Meal Types: Main Dish
Preparation Methods:
Product Types:


Turkey Cutlets
2 Cups all purpose flour
3 Large eggs, beaten
3 Cups panko bread crumbs
To taste salt and freshly ground black pepper
To taste blend of dried basil, oregano, rosemary and salt and pepper
2 Ounces olive oil
8 (5-ounce) TURKEY CUTLETS, 1/4 to 1/2-inch thick

Tomato and Basil Cream Sauce
2 Tablespoons minced fresh garlic
2 Tablespoons chopped shallots
2 Tablespoons fresh basil, chiffonade
1/2 Cup sun-dried tomatoes, julienned
1 Large lemon, juiced
1/2 Cup dry white wine
4 Ounces heavy cream
4 Ounces 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.

Recipe Source
National Turkey Federation