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.
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 topped with Foolproof Herbed Turkey Gravy.
- 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
- 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?
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 four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.