Roasted turkey cutlets are the perfect solution when you want a protein-packed, comforting meal without spending hours in the kitchen. These thin, flavorful slices of turkey breast roast up fast, stay incredibly juicy thanks to a creamy herb coating, and come out of the oven with a golden, cheesy crust you’ll crave again and again. Whether you’re prepping dinner for your family or hosting a small gathering, this dish offers speed, simplicity, and serious flavor — all in under 40 minutes.
Table of Contents
Why You’ll Love This Recipe
- Quick weeknight dinner – Ready in 30–40 minutes
- Juicy, not dry – The herb-mayo coating locks in moisture
- Crunchy topping – Breadcrumbs and Romano cheese crisp up beautifully
- Flexible ingredients – Easy swaps for cheese, herbs, and protein
- Minimal cleanup – Just one baking sheet needed
- High-protein – A lean and healthy alternative to red meat
Ingredients
- For the Herb Coating:
- 2 tbsp mayonnaise
- 1 tsp fresh rosemary, finely chopped (or ⅓ tsp dried)
- ¼ tsp garlic powder
- 1 tsp kosher salt
- For the Cutlets:
- 4 turkey cutlets (about 1 lb total)
- 4 tsp plain breadcrumbs
- Romano cheese, freshly grated (about ¼ cup or to taste)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easier cleanup. - Make the Herb Mayo
In a small bowl, mix together mayonnaise, chopped rosemary, garlic powder, and salt. Set aside. - Prep the Turkey Cutlets
Pat turkey cutlets dry with paper towels. Lay them flat on the baking sheet. - Coat with Herb Mixture
Spread the herb mayonnaise evenly over each cutlet using the back of a spoon. - Top with Breadcrumbs and Cheese
Sprinkle 1 tsp breadcrumbs over each cutlet. Follow with a generous amount of grated Romano cheese. - Bake
Roast for 20–25 minutes, until the cutlets reach an internal temperature of 165°F and the tops are golden. - Rest Briefly
Let the cutlets rest for 2–3 minutes before serving to keep them juicy.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–40 minutes
- Servings: 4 cutlets
Nutrition Facts (estimated per serving)
- Calories: ~160
- Protein: ~18–20g
- Fat: ~7g
- Carbohydrates: ~5g
- Sodium: ~400–500mg
Tips & Variations
- Don’t skip the mayo – It keeps the turkey moist and helps the breadcrumbs stick.
- Overcrowding ruins crisp – Leave space between cutlets for better browning.
- Add spice – A pinch of cayenne or smoked paprika brings heat.
- Swap proteins – Use chicken cutlets or thin pork chops instead.
- Cheese options – Parmesan, Pecorino Romano, or even aged cheddar work.
FAQs
Can I make these ahead of time?
Yes! Bake and cool, then refrigerate for up to 3 days or freeze for 2 months.
How do I reheat without drying them out?
Reheat in a 350°F oven for 8–10 minutes. Avoid microwaving to preserve the crispy top.
What can I serve with roasted turkey cutlets?
Try mashed potatoes, rice pilaf, roasted vegetables, or a fresh lemony arugula salad.
Roasted Turkey Cutlets
Equipment
- – Baking sheet
- – Mixing bowl
- – Spoon or spatula
- – Meat thermometer (optional)
Ingredients
- – 2 tbsp mayonnaise
- – 1 tsp fresh rosemary chopped
- – ¼ tsp garlic powder
- – 1 tsp kosher salt
- – 4 turkey cutlets 1 lb total
- – 4 tsp breadcrumbs
- – ¼ cup Romano cheese grated
Instructions
- Preheat oven to 375°F and line a baking sheet with foil.
- Mix mayo, rosemary, garlic powder, and salt.
- Pat cutlets dry and lay them on the sheet.
- Spread mayo mixture evenly on top of each.
- Sprinkle breadcrumbs and Romano cheese on each.
- Bake for 20–25 minutes, until golden and cooked through.
- Rest 2–3 minutes before serving.
Notes
– Parmesan works well in place of Romano.
– Reheat in the oven to maintain crispiness.
Conclusion
If you’re looking for a meal that’s high in flavor but low on effort, roasted turkey cutlets are your new go-to. They deliver juicy meat, crispy crust, and comforting vibes all in one pan. Serve them with your favorite sides and watch them disappear from plates — no leftovers guaranteed.