This recipe turned out so wonderfully when I made it last night! The taste was excellent, the easiness and quickness of making the recipe was outstanding, and on top of all that it is really healthy, low calorie, and a great main dish idea that doesn’t have a lot of hidden calories like many pastas or main dishes with sauces or chutneys on top.
I have Beverly Simmons, our pastor’s wife when we were members at Hillcrest Baptist Church in Cedar Hill, Texas, to thank for the inspiration for this recipe. We both love to cook and have swapped quite a few recipes. One day, I was talking to her about trying to find some low calorie baked chicken recipes to add to my collection. I really don’t like eating the same thing all the time and I love trying out recipes with different variations in herbs or preparation. But there are only so many ways you can bake or roast chicken! That’s when she mentioned to me that a lot of times she made chicken recipes with turkey cutlets instead. It’s very healthy, turkey has a great taste, and anything you can make with boneless chicken breasts you can make with sliced turkey cutlets, too. I have been wanting to give this a try ever since.
It’s been a few years since we had that conversation one night in choir. Off and on I’ve looked for turkey cutlets in the grocery store and just never have found them…until a few days ago. My mind immediately went back to that conversation with Bev, so I quickly snatched them up and decided to try them for dinner. I am so glad I did!
I fell back on a breading from a recipe I have used lots of times for chicken, pork chops and even vegetables. The flavors are delicious. But instead of using butter like the recipe calls for I drizzled olive oil over the tops. Succulent, mouthwatering, amazing are a few of the words I would use to describe how this easy turkey recipe turned out.
I have Ann Bingham to thank for the original breading recipe. When we lived in New England I used to do a lot of volunteer catering for the Baptist Convention of New England and the seminary extension center there. Ann’s husband, Yates, used to run that school and they had a great kitchen attached to it where I prepared a lot of meals for school or convention functions. Ann brought a delicious pie in one day and as I sampled it we got to talking about recipes–one of my favorite topics. I asked for the pie recipe and we talked more about recipes she volunteered to give me her favorite chicken recipe and another one for biscuits. I would say this has become our favorite chicken recipe, too, and I have made it so many times I don’t need a recipe for it anymore! It’s also one of those few recipes you can improvise well with other herbs to achieve a different taste. I serve it for company all the time, or like last night, just for our family. I think you will love this recipe too.
Thanks Bev and Ann for the inspiration and the recipe for such an easy, quick-to-prepare, healthy, low calorie, and yet delicious main dish.
Here’s what the dish looked like just out of the oven. Yum, yum!
Here’s a close up so you can see the texture.
Here’s what I did.
Here’s what you will need. The only thing I failed to put in the picture was olive oil cooking spray.
Spray your glass baking dish with olive oil cooking spray.
Stir together bread crumbs, parmesan cheese, thyme, parsley, lemon pepper seasoning, and Kosher salt.
Dredge both sides of the turkey cutlets in the bread crumb mixture and press with finger tips well so seasonings and crumbs adhere to the turkey cutlets. Place in sprayed baking dish.
Drizzle some olive oil over the tops of the turkey cutlets. I drizzled several tablespoonfuls, but I didn’t measure it.
Bake in 350 oven for approximately 1 hour. These are thinner than boneless chicken breasts. I think they were ready after 45 minutes.
Here’s a close up of the turkey cutlets just out of the oven.
Here’s a look at this delicious main dish on the plate.
It was soooo delicious!
Here’s the recipe.
BAKED TURKEY CUTLET PARMESAN
(Recipe adapted from Ann Bingham, Baptist Convention of New England, Northborough, MA)
½ cup dry Italian bread crumbs
2 heaping tbsp. grated Parmesan cheese
1 tbsp. parsley flakes
1 tsp. salt
1/8 tsp. lemon pepper (I probably used closer to 1/4 tsp.)
1/8 tsp. thyme (I probably used closer to 1/4 tsp.)
5 sliced turkey cutlets
3 tbsp. melted butter (I used olive oil instead)
Preheat oven to 350°. Combine bread crumbs, cheese and seasonings in shallow dish. Dip turkey cutlets in crumb mixture. Coat both sides well. Spray baking dish with olive oil cooking spray. Place cutlets in baking dish and drizzle with olive oil. Bake, uncovered, for approximately 45 minutes to 1 hour. Serves 5 or 6.
NOTE: Remember this recipe is usually used for boneless chicken breasts, but it is also a good breading for pork, fish and vegetables. If you want to use butter, melt it in the baking dish and dredge both sides of the meat in the butter.
Fresh from the oven.
Here’s a look at an individual cutlet.
Going once, going twice…get yours quick!
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