The first Thanksgiving after I graduated college was disappointing at best. I’d made plans to spend Thanksgiving with my cousins, which I was really looking forward to. But then my car died suddenly and my plans were totally derailed. Without a car, I had to cancel my plans at the last minute. Thanksgiving dinner was ruined for me, since I didn’t know how to cook a turkey — and didn’t want to. Instead, I ended up eating a frozen chicken dinner. No turkey. No cranberries. No million side dishes.
I wish I’d known about turkey cutlets — boneless, thin cuts of turkey that are easy and fast to cook — back then. If I had, I could have whipped up a super easy stress-free last minute Thanksgiving dinner. Hindsight, right?
These easy, juicy Rosemary Romano Roasted Turkey Cutlets are a delicious way to enjoy turkey this Thanksgiving (or any day). Basically, you make a paste of rosemary, salt, garlic powder and a little mayo. Then you spread that onto one side of the turkey cutlet. Top it with breadcrumbs and a little Romano cheese and it’s ready to be baked.
Did I mention this takes about 30 minutes to make — tops?
The secret to the juiciness of these cutlets is that they are rubbed with the mayo mixture which locks in the moistness. And with rosemary and a hint of garlic mixed in, it’s just perfect. The breadcrumbs and rosemary add just the right amount of texture and saltiness.
Whether you are looking for a last minute turkey solution or just looking for something easier than a whole turkey, these Rosemary Romano Roasted Turkey Cutlets are a great option that won’t disappoint.
Psst! One more thing. You may remember that earlier this year, I agreed to be part of Hellmann’s Real Foodies (it used to be called Club Sandwich). Well, I wanted to tell you about Hellmann’s new Turkey Challenge, a fun battle of the recipes that pits three mayo-using turkey recipes against each other every week. It’s a great thing to check out for more turkey inspiration.
- 1 tsp minced fresh rosemary
- 1 tsp kosher salt
- ¼ tsp garlic powder
- 2 tbsp mayonnaise (recommended: Hellmann's)
- 4 turkey cutlets (about 1 lb)
- 4 tsp plain breadcrumbs
- freshly grated Romano cheese
- Preheat the oven to 375 degrees. Line a baking sheet with nonstick aluminum foil.
- In a small bowl, stir together the rosemary, salt, garlic powder and mayonnaise until well combined. Set aside.
- Rinse the turkey cutlets under cool water, then pat dry. Place the cutlets on the baking sheet.
- Divide the herb mixture evenly among the four cutlets, spreading it out all over the side of the cutlet facing up. Sprinkle 1 teaspoon of breadcrumbs onto each cutlet and then sprinkle with Romano cheese.
- Bake the turkey cutlets for 20-25 minutes, until cooked through and golden brown.
To serve: These Rosemary Romano Roasted Turkey Cutlets are great alone, but they are also amazing topped with Foolproof Herbed Turkey Gravy.
Disclosure: There’s nothing to disclose really. I was NOT compensated for this post. All opinions are my own.