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Turkey Cutlets with Cool Pepper Sauce Recipe
Turkey Cutlets with Cool Pepper Sauce Recipe photo by Taste of Home

Turkey Cutlets with Cool Pepper Sauce Recipe

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Crisp breading surrounds tender turkey cutlets in this refreshing recipe from Jeannie Klugh of Lancaster, Pennsylvania. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons minced seeded jalapeno pepper
  • 2 teaspoons lemon juice
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1 tablespoon olive oil
  • Lemon wedges and sliced jalapeno peppers, optional

Nutritional Facts

4 ounces cooked turkey with 2 tablespoons sauce equals 242 calories, 9 g fat (2 g saturated fat), 78 mg cholesterol, 296 mg sodium, 9 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch


  1. For sauce, in a small bowl, combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside.
  2. In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, garlic and remaining pepper. Add turkey, a few pieces at a time, and shake to coat.
  3. In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Serve with sauce. Garnish with lemon wedges and jalapenos if desired. Yield: 4 servings (1/2 cup sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Turkey Cutlets with Cool Pepper Sauce in Light & Tasty August/September 2007, p29

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Reviewed Sep. 16, 2015

"Yummy and so easy and quick!!! Made the recipe exactly as is. Only difference is I cooked the cutlets closer to 8-10 minutes per side, personal preference - like meat cooked thru but not well-done. Loved the crunch of the breading along with the cool, very flavorful sauce.

Thank you Jeannie"

Reviewed Feb. 10, 2011

"This was very good. I used plain yogurt in place of the sour cream. The tart with a hot bite creamy sauce went very well with the crunchy cutlet. Yum"

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