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.
Easy, Juicy Rosemary Romano Roasted Turkey Cutlets
Ingredients
- 1 tsp minced fresh rosemary
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- 2 tbsp mayonnaise, recommended: Hellmann's
- 4 turkey cutlets, about 1 lb
- 4 tsp 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.
To serve: These Rosemary Romano Roasted Turkey Cutlets are great alone, but they are also amazing topped with Foolproof Herbed Turkey Gravy.
Love this recipe?
Then you’ll want to check out my cookbook, The Super Easy 5-Ingredient Cookbook, published by Rockridge Press. It’s all about cooking well, easily and simply. It’s filled with easy, accessible recipes that the whole family will love. We’re talking one-pan, 30-minute and no-cook recipes for every meal of the day.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.
Joanne
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!
Kate
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.
kate
LOL, my parents cook a turkey that can be a bit dry over here also so I may have to bring cutlets 😉
Kathy
Do you have the nutrionalist values for this recipe? Calories, sodium, carbs info. Thank you.
Sarah W. Caron
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!
Ruthie
Thanks, just made this and it turned out great! 🙂
Steve
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.
Sarah Walker Caron
So glad you and your parents enjoyed this, Steve! Thank you!
Fran Fanizzi
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!
Sarah Walker Caron
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!
Fran Fanizzi
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! ?
Sarah Walker Caron
That works too! I’d nearly suggested buying just a bone-in turkey breast and butchering it into cutlets. Best wishes with your cooking!
Farida
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.
Sarah Walker Caron
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!
Farida
I am also curious why apply mixture on one side of the cutlet.
Sarah Walker Caron
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!