This turkey cutlet recipe features thin slices of panko-crusted turkey pan-fried until golden brown. Truly crispy and juicy, they cook in just 10 minutes.
Whether you want a healthy, low-fat protein or a fast and delicious dinner that requires minimal prep time, my turkey cutlets recipe is one for the books!
Yes, we are cooking turkey outside of the holiday season, and yes, it’s amazing. These crispy cutlets have the perfect balance of flavors from the subtle seasoning and parmesan-panko crust, and the meat is always juicy and moist.Table of Contents
Frying a turkey breast yields incredibly moist tender meat with crispy golden browned skin. It’s a great alternative to roasting a whole turkey. But to get ideal results, you need to know the right fry time for turkey breast based on its size and thickness.
Undercooking can lead to raw meat while overcooking dries out the breast. Follow this complete guide to learn how long you should fry turkey breast to get perfect doneness.
Key Factors That Impact Turkey Fry Time
Multiple factors affect how long to deep fry turkey breast to ensure it is cooked through without drying out
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Breast size – Total weight is the primary factor, A 3 lb breast may only need 12-15 minutes while an 8 lb breast could take 30+ minutes Allow 3-4 minutes per pound
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Thickness – Dense, thick breasts take longer than thinner ones of equal weight. Check thickness and add extra time if needed.
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Oil temperature – Hotter oil around 350-375°F decreases cook time. Cooler oil around 325°F lengthens it.
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Frozen or thawed – Only fry fully thawed turkey. Frozen breasts can double or triple cook time.
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Brined or not – Brining causes it to retain moisture so add 2-3 extra minutes if brined.
Monitor these factors and adjust cook time accordingly for perfect results.
Estimating Fry Time Based on Breast Size
The most reliable way to estimate fry time is by the weight of the turkey breast. Use these general guidelines:
- 3 lb breast: 12-15 minutes
- 4 lb breast: 15-18 minutes
- 5 lb breast: 18-22 minutes
- 6 lb breast: 22-25 minutes
- 7 lb breast: 25-28 minutes
- 8 lb breast: 30-35 minutes
For any size, figure approximately 3 to 4 minutes per pound. Add 5 extra minutes to be safe and account for thicker breasts. Monitor for doneness instead of going solely by time.
How to Tell When Turkey Breast is Fully Cooked
These visual and temperature cues indicate when turkey breast is fully cooked:
- Internal temperature of 165°F
- Meat is white throughout with no pink
- Juices run clear rather than pink when pierced
- Skin turns deep golden brown
An instant read thermometer is the best way to confirm doneness without overcooking. Check the thickest part of the breast in multiple spots.
Step-by-Step Guide to Perfectly Fried Turkey Breast
Follow these simple steps for juicy, tender turkey breast with crispy skin every time:
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Thaw completely – Defrost breast in the fridge 1-2 days before frying. Don’t thaw at room temp.
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Pat dry and season – Remove from packaging, pat dry with paper towels, and coat with spices or rubs.
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Heat oil to 325-375°F – Use a thermometer to monitor oil temp in a large heavy pot or deep fryer.
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Slowly add breast – Carefully lower breast into hot oil using tongs. Hot oil may bubble up.
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Fry, flipping occasionally – Cook for estimated time, flipping over halfway through. Start with 3-4 minutes per pound.
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Check temperature – Remove breast when golden brown and internal temp reaches 165°F.
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Let rest before slicing – Allow to rest 5 minutes so juices redistribute for moist meat.
Helpful Tips for Frying Turkey Breast
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Use peanut, canola, vegetable, or safflower oil. Do not use olive oil.
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Leave 4-6 inches headspace in pot and use oil-safe gloves and utensils.
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Monitor oil temp and adjust heat to maintain 325-375°F.
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Brined breasts may need 2-3 extra minutes to account for extra moisture.
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Cook times vary so check temp to confirm doneness instead of only timing.
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Let oil fully cool before disposing to avoid risk of fire.
Common Questions about Frying Turkey Breast
What size turkey breast should I buy?
Good sizes for frying are 3-8 pounds. Over 8 pounds can be difficult to submerge and cook evenly.
How long does it take to fry a whole bone-in breast?
Figure around 4 minutes per pound for bone-in, plus an extra 15-20 minutes.
Should I brine the turkey breast before frying?
Brining isn’t required but helps keep the meat extra juicy and seasoned. Just increase cook time slightly.
What oil temperature is best for frying turkey?
Aim for 325-375°F. Hotter risks burning the outside before the inside cooks through. Monitor the temp closely.
What type of oil works best for deep frying turkey?
Peanut, canola, vegetable, and safflower oils have high smoke points. Do not use olive oil or it will burn.
The Takeaway
For crispy fried turkey breast, allow 3-4 minutes per pound as a general guideline but consider thickness, brining, and oil temp. Rely on temperature and visual cues to determine doneness instead of only cook time. Proper frying ensures you get juicy, tender turkey breast with crispy browned skin.
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How to make crispy turkey cutlets
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the turkey: Season both sides of the cutlets with salt, pepper, and oregano.
Step 2- Prepare the dredging station: Grab three bowls. Put flour in one, beaten eggs in the second, and panko and parmesan in the third bowl.
Step 3- Dredge the cutlets: Heat oil and butter in a large skillet over medium-high heat. Dredge each cutlet in flour, then the beaten eggs, and finally in the breadcrumbs. Shake off any excess.
Step 4- Fry the turkey: Cook the cutlets for 3 minutes on each side until golden brown. Serve the cutlets with a side dish of your choice and enjoy!
While I prefer to pan-fry the cutlets, I’ve also tested this recipe both in the oven and in the air fryer with one simple tweak. Here is how you’d cook them using those methods:
Air fryer method: It’s an almost identical process to my air fryer chicken cutlets. Place the prepped cutlets in the basket of an air fryer. Air fry them at 400F for about 20 minutes or until the internal temperature reaches 165F.
Oven baked method: To cut down on fat and calories, transfer the breaded cutlets to a baking sheet lined with parchment paper and bake them at 400F for 20 minutes.
- Use other cuts of turkey. If you can’t find turkey cutlets, you can swap them for thinly sliced turkey tenderloin. It’s also from the breast but is boneless and skinless (unlike turkey breast, which is usually bone-in).
- Don’t crowd the pan. If necessary, fry in batches. Adding too many cutlets to the pan will drop the temperature of the oil, and the cutlets will take longer to cook.
- You’ll know the turkey is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to check.
- Drain the cutlets on a wire rack, as it prevents the cutlets from becoming soggy, but a paper towel-lined plate will work, too.
- Add seasonings to the flour mixture, like paprika, garlic powder, onion powder, or cayenne for a spicy kick.
- Dry the cutlets. Before dredging them in flour, pat each cutlet dry with a paper towel. This will help the breading stick even better.
What to serve with these
To store: Wrap the cutlets tightly in plastic wrap, then store them in the refrigerator for up to 3-4 days.
To freeze: Place the cooled cutlets in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: Reheat your cutlets in an oven turned to 350F for 5-7 minutes or until fully reheated.
Why I love this recipe
- Minimal prep time. A few minutes of hands-on time will quickly pay off, and you’ll be out of the kitchen before you know it.
- The best texture. Crispy and crunchy on the outside, juicy and moist meat in the middle, no wonder my family requests it at least once a week.
- Quick and easy. From prep to plate, these cutlets cook in under 10 minutes.
- It’s foolproof. Even if you’re not the one who does all the cooking, I guarantee you’ll have no trouble getting this dish to turn out perfectly.
- Turkey breast cutlets. Sometimes referred to as turkey chops. Make sure each cutlet is the same level of thickness so they cook at the same time. If they’re not, wrap them in plastic wrap and pound them with a meat mallet until they are.
- Salt and black pepper. To taste.
- Oregano. For an extra flavor boost. I preferred dried herbs to fresh ones since they won’t burn when frying the cutlets.
- Eggs. So the breading sticks to the cutlets.
- Flour. To dredge the turkey in. Flour helps with browning and provides an extra barrier of protection to keep the turkey juicy.
- Panko breadcrumbs. For the irresistible crispy exterior. Standard bread crumbs will also work or even flavored ones, like Italian seasoning bread crumbs.
- Parmesan cheese. This secret ingredient gets mixed with the panko and adds an extra layer of flavor.
- Oil. For frying the turkey. Opt for a high smoke point oil like avocado oil or canola oil.
- Butter. For frying the turkey also. I like to use both since the oil keeps the butter from burning while the butter adds more flavor.