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Easy, Juicy Rosemary Romano Roasted Turkey Cutlets

These Rosemary Romano Roasted Turkey Cutlets are a juicy, flavorful alternative to cooking a full turkey that everyone will love.

A Rosemary Romano Roasted Turkey Cutlet sits on a green plate with salad nearby. The table is covered in a red tablecloth and a tan napkin and fork sit near the plate.

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?

A foil-lined baking sheet holds four turkey cutlets covered with breadcrumbs, cheese and more.

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.

A Rosemary Romano Roasted Turkey Cutlet sits on a cream colored plate with salad nearby.

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.

Easy, Juicy Rosemary Romano Roasted Turkey Cutlets

Easy, Juicy Rosemary Romano Roasted Turkey Cutlets

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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

  1. Preheat the oven to 375 degrees. Line a baking sheet with nonstick aluminum foil.
  2. In a small bowl, stir together the rosemary, salt, garlic powder and mayonnaise until well combined. Set aside.
  3. Rinse the turkey cutlets under cool water, then pat dry. Place the cutlets on the baking sheet.
  4. 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.
  5. 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.

Ron

Saturday 22nd of May 2021

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.

Sarah Walker Caron

Sunday 23rd of May 2021

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.

Irene taylor

Tuesday 15th of December 2020

I am looking for something different to cook for christmas. I hope my finance likes it

Sarah Walker Caron

Friday 18th of December 2020

Wonderful, Irene! I hope you both love it!

Kahie

Wednesday 4th of March 2020

Family members don’t like mayo-could I substitute Greek yogurt or sour cream?

Sarah Walker Caron

Thursday 5th of March 2020

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.

Farida

Saturday 23rd of November 2019

I am also curious why apply mixture on one side of the cutlet.

Sarah Walker Caron

Saturday 23rd of November 2019

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!

Farida

Saturday 23rd of November 2019

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

Saturday 23rd of November 2019

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!

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