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.
When I initially posted this recipe in September 2012, I had only been blogging for a few months. My pictures were taken on an iPhone so they weren’t the greatest by a long shot. I’ve been systematically going back through all my old posts and remaking the recipes so I could take new pictures and update the posts. I recently remade this recipe (May 2015) for some friends who moved into a new home. This simple and easy recipe was a hit with them, along with Garlic and Herb Fries, Cinnamon Spaghetti Squash and a salad with Healthy Orange Balsamic Salad Dressing. Give Baked Turkey Cutlet Parmesan a try and your family will love it too.
Baked Turkey Cutlet Parmesan is a sensational poultry main dish.
You will love the taste of these juicy turkey cutlets.
Baked Turkey Cutlet Parmesan is so quick and easy to prepare, yet so delicious to the taste buds.
Here’s what I did.
I used these ingredients.
Stir together bread crumbs, parmesan cheese, thyme, parsley, lemon pepper seasoning, and 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.
Spray baking dish with olive oil cooking spray. Place dredged pieces of meat in glass baking dish. Drizzle some olive oil over the tops of the turkey cutlets.
Bake in 350 oven for approximately 1 hour. These are thinner than boneless chicken breasts. I think they were ready after 45 minutes.
Baked Turkey Cutlet Parmesan is a quick and easy main dish recipe. Almost any side dish goes well with this entree.
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
- ¼ tsp. lemon pepper
- ¼ tsp. thyme
- 2 ½ lbs. (8-10 slices) turkey cutlets
- 3 tbsp. olive oil
- 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 a large 10x15” glass baking dish and drizzle with olive oil.
- Bake, uncovered, for approximately 45 minutes to 1 hour.
Halve this recipe for 4-5 servings.
This is a great way to use turkey cutlets from the grocery store. This recipe also works very well with chicken.
Baked Turkey Cutlet Parmesan is lightly breaded with Italian bread crumbs, seasonings and parmesan cheese. It’s soooooo delicious!
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