← All recipes

🍽️ Crispy Turkey Cutlets with Herb Parmesan Crust

842 kcal · 30 min · 4 servings

Ingredients

• 8 small turkey cutlets (approx. 80 g each, ready for cooking)
• salt
• pepper (from a grinder)
• 60 g breadcrumbs
• 60 g freshly grated parmesan
• 2 tbsp mixed herbs (e.g. parsley, basil, sage, chervil, rosemary)
• 6 tbsp flour
• 2 eggs
• 1 tbsp butter
• 2 tbsp olive oil
• 6 tomatoes
• 1 onion
• 2 tbsp vinegar
• 4 tbsp olive oil

Instructions

1. 1. Rinse the turkey cutlets under running water.
2. 2. Pat the cutlets completely dry with kitchen paper.
3. 3. Pound the cutlets flat with a meat mallet or rolling pin until they are thin.
4. 4. Season the cutlets lightly with salt and pepper on both sides.
5. 5. Mix the breadcrumbs with the grated Parmesan and finely chopped herbs in a shallow dish.
6. 6. Place the flour in a second shallow dish.
7. 7. Whisk the eggs in a third bowl until homogeneous.
8. 8. Coat each cutlet completely in the flour.
9. 9. Dip the floured cutlet into the whisked eggs.
10. 10. Press the egg-soaked cutlet firmly into the breadcrumb-parmesan mixture so it is covered all around.
11. 11. Press the coating firmly with your hands so it adheres well.
12. 12. Heat oil and butter together in a large frying pan.
13. 13. Fry the cutlets in the pan for about 5 minutes on the first side until golden brown.
14. 14. Turn the cutlets and fry for another 5 minutes on the second side until golden brown.
15. 15. Rinse the tomatoes under running water.
16. 16. Remove the hard stem attachment from the top of the tomatoes.
17. 17. Cut the tomatoes into wedges.
18. 18. Peel the onion.
19. 19. Cut the onion into thin strips.
20. 20. Place the tomato wedges and onion strips into a bowl.
21. 21. Season the salad with salt and pepper.
22. 22. Add vinegar and oil and mix everything well to dress the salad.
23. 23. Serve the finished cutlets on top of the tomato salad.

Nutrition per serving

• kcal: 842
• Protein: 109 g · Fett/Fat: 30 g · Carbs: 32 g