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Turkey Cutlets with Cool Pepper Sauce

 Turkey Cutlets with Cool Pepper Sauce
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!
4 ServingsPrep/Total Time: 25 min.


  • 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


  • For sauce, in a small bowl, combine the sour cream, mayonnaise,
  • jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside.
  • 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.
  • 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.

2 of 2

Turkey Cutlets with Cool Pepper Sauce (continued)

Directions (continued)

  • Serve with sauce. Garnish with lemon wedges and jalapenos if
  • desired. Yield: 4 servings (1/2 cup sauce).
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.