I picked up a package of Shady Brook Farm Turkey Breast Cutlets and decided to try my hand at using Panko for the first time. I found recipes for fried and very few for a baked version (that didn't include mustard, which hubby hates.). So, this was the result. It is very simple but has amazing taste!
- 1 lb Turkey Breast Cutlets
- 1 egg
- 1 cup Panko
- 1/2 cup Parmesan cheese
Beat egg in a bowl large enough to hold one cutlet.
Place Panko and Parmesan in another bowl and mix well.
Rinse each cutlet under running water and pat dry.
Dip cutlet in egg to coat. Then dip in Panko mixture, flipping and pushing down to ensure coverage.
Place on baking sheet covered with cooking spray or non-stick foil.
Bake in the oven for 15-25 minutes depending on thickness of cutlets.