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Turkey Cutlets with Cool Pepper Sauce

Crisp breading surrounds tender turkey cutlets in this refreshing recipe. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick! —Jeannie Klugh, Lancaster, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings (1/2 cup sauce)

Ingredients

  • 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 zest
  • 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

Directions

  • 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. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.
Nutrition Facts
4 ounce-weight: 242 calories, 9g fat (2g saturated fat), 78mg cholesterol, 296mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.
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Reviews

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Average Rating:
  • gremaux
    May 21, 2020

    EXCELLENT

  • oreo95
    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

  • howdu
    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

  • boatiegirl
    Apr 23, 2008

    No comment left

  • sdrichards
    Jul 16, 2007

    No comment left