Everyone will love these savory Rosemary Romano Roasted Turkey Cutlets. This recipe yields a juicy, flavorful alternative to cooking a full turkey.
The first Thanksgiving after I graduated college was so disappointing. I was working as a reporter at my first newspaper and couldn't travel with my immediate family. Instead, I'd made plans to spend Thanksgiving with my cousins, which I was so looking forward to. Then my car died suddenly, totally dashing my plans.
With my plans canceled and no transportation, Thanksgiving with my cousins was off. And since I didn't yet know how to cook (serious, I didn't learn to cook until I was in my mid-20s), I couldn't make a full turkey. Instead, I ended up eating a sad frozen chicken dinner.
No turkey, cranberries or a million side dishes. No family. Just a frozen dinner.
I wish I'd known about turkey cutlets back then. The boneless, thin cuts of turkey breast are easy and fast to cook. If I had, I could have whipped up a super easy stress-free last-minute Thanksgiving dinner. Hindsight, right? While it wouldn't have solved everything, it would have made a rough Thanksgiving feel a little more normal.
These days, I am in the business of teaching others how to cook a turkey. But sometimes, a whole turkey is just too much.
That's when the ease and flavor of these juicy Rosemary Romano Roasted Turkey Cutlets makes them the perfect dish. And, best of all, this is doable for all kitchen skill levels. To make these, you start by mixing together rosemary, salt, garlic powder and a little mayo to make a paste. Spread that onto one side of a turkey cutlet. Then top it off with breadcrumbs and a little Romano cheese before baking.
So easy. And did I mention this takes about 30 minutes to make -- tops?
The mayo mixture, which locks in the moisture, is the secret to the juiciness of these turkey cutlets. Rosemary and a hint of garlic give these a burst of flavor. Plus the rosemary along with the breadcrumbs add just the right amount of texture and saltiness to the turkey cutlets.
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.
Of course, these aren't just good for Thanksgiving. Really, turkey cutlets can be enjoyed all year long. Why not make some tonight?
To serve: These Rosemary Romano Roasted Turkey Cutlets are great alone, but they are also amazing drizzled with Foolproof Herbed Turkey Gravy.
Easy, Juicy Rosemary Romano Roasted Turkey Cutlets
Ingredients
- 1 teaspoon minced fresh rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- 2 tablespoon mayonnaise, recommended: Hellmann's
- 4 turkey cutlets, about 1 lb
- 4 teaspoon plain breadcrumbs
- freshly grated Romano cheese
Instructions
- 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.
Love this recipe?
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Given how dry my parents' turkey can be I'm thinking that some cutlets would be a nice addition to their Thanksgiving menu. These sound great!
I'm so sad for your first Thanksgiving. It's always been a homecoming kind of holiday for me. I don't know what I'd do if I were alone.
LOL, my parents cook a turkey that can be a bit dry over here also so I may have to bring cutlets 😉
Do you have the nutrionalist values for this recipe? Calories, sodium, carbs info. Thank you.
Sorry, Kathy, I don't. But you can enter the ingredients in a calculator like the one at SparkRecipes.com for that information. Thanks for visiting!
Thanks, just made this and it turned out great! 🙂
My parents (99 and 95 years old) and I thought they were great. The crumb crust didn't seem to be browning much, and I didn't want to leave them to get too dry, so a minute under the broiler did the trick. They were easy to prepare, with all of the ingredients already on hand. Tasty, and good presentation.
So glad you and your parents enjoyed this, Steve! Thank you!
Sarah, do you think you can use a ready turkey roast ( I think it's boneless, rolled into a roast) for cutlets? I need to make a lot and don't want to buy cutlets, they're pricey!
Hi Fran: I have to confess that I haven't used one of those before. If you can slice it, it would probably work though. So sorry I can't offer better help on this one!
Thank you, I won't be able to answer that question either. :/ I ended up buying a whole turkey and I'm making my own cutlets! Thanks for the recipe! ?
That works too! I'd nearly suggested buying just a bone-in turkey breast and butchering it into cutlets. Best wishes with your cooking!
Wondering if its a good idea to marinate for 12hours and to add some spice like cayenne pepper or paprika. I make turkey dish once a year so not really sure if marinating turkey overnight is a good idea or not. Your feedback is much appreciated. I plan to make it this thanksgiving.
Hi Farida, this recipe doesn't marinate at all. Instead, it's coated with the seasoning mixture and then cooked. I wouldn't apply the seasoning mixture before cooking though as the mayo-based mixture may not hold up well to sitting without cooking. Hope that helps!
I am also curious why apply mixture on one side of the cutlet.
Hi Farida, the seasoning is really a topping of sorts — and by applying it to one side (the top side) it ensures that the topping will cook properly without coming off. Hope that helps!
Family members don’t like mayo-could I substitute Greek yogurt or sour cream?
Hi Kahie, I am not a mayo fan either, so I can say with confidence that you cannot taste it in this recipe — it works as a binding agent and keeps the turkey moist. I can't say with certainty how the recipe will turn out with a substitute, as I haven't tried that. But of the two options, Greek yogurt is the one I would recommend — with a caveat: You will taste the tanginess of it. If that's something your family doesn't mind, then try it.
I am looking for something different to cook for christmas. I hope my finance likes it
Wonderful, Irene! I hope you both love it!
I'd just suggest to double the quantity of mayo and spices to make more of the paste. The given amounts weren't quite enough to coat both top and sides of a pound of cutlets.
Hi Ron, hmm ... I have questions. For this recipe, the mixture is spread ONLY on the top of the cutlet and the amount does work for that. It's a thin layer of the mayo-based spread. Are you sure you were only using 1 lb of turkey cutlets? Were they the thin ones as pictured? I've noticed that turkey companies are selling cuts like "turkey steak" now that are different sizes and shapes and that could impact the effectiveness of this spread. Did your cutlets have substantial sides that made you want to slather them too?
In any case, so glad you enjoyed the recipe.
These turkey cutlets are so delicious and easy to make, great for a 'reluctant entertainer' like me. I'm so happy I found this recipe. Thank you so much for sharing it!
I felt like it was way too salty! Don’t know if anyone else had this problem, but I even put a little less than the recipe called for because it seemed like a lot to me. Probably would have been good though if not for that.
Danielle, it's always good to adjust amounts of salt and pepper to your liking. My recipe testers don't find this too salty, but definitely cut down amounts if you don't eat salt often.