Golden, crispy turkey cutlets topped with tomato sauce and bubbly whole-milk mozzarella. Everything you love about chicken parm, made with turkey breast tenderloins.
Golden, crispy turkey cutlets topped with tomato sauce and bubbly whole-milk mozzarella. Everything you love about chicken parm, made with turkey breast tenderloins.
Easy Turkey Parmigiana has everything I want in a good parm: crisp golden breading, tender meat, tomato sauce, and melted mozzarella with those lightly browned spots on top. Everyone knows chicken parm, but have you ever tried turkey alla parmigiana?
The idea is simple. I’m swapping chicken breasts for Butterball Turkey Breast Tenderloins, butterflying and pounding them into thin cutlets, then giving them the same treatment. Turkey doesn’t need to be reserved for a holiday roast, and this is an easy way to bring it into your regular dinner rotation.
I keep the rest familiar with seasoned Italian breadcrumbs and whole-milk mozzarella, then use my favorite store-bought jarred sauce to keep things quick. Fresh basil finishes it off. Serve it with pasta or a simple green salad, just make sure you get some of that crispy edge in every bite.
Total: 40 minutes · Yield: 4 servings · Level: Easy
Why You’ll Love Easy Turkey Parmigiana
- A familiar favorite with a different protein. Turkey breast tenderloins work beautifully with the same breading, sauce, and melted cheese you love in chicken parm.
- Crispy edges, tender center. Pounding the turkey thin helps it cook quickly and evenly while the breadcrumbs turn golden.
- Everyday shortcuts. Seasoned breadcrumbs and your favorite store-bought jarred sauce keep the preparation simple.
- Easy to make a meal of. Pair the cutlets with pasta, roasted vegetables, or a bright green salad.
Ingredients
- Butterball Turkey Breast Tenderloins: Butterfly and pound them into thin, even cutlets before dredging.
- Kosher salt and freshly ground black pepper: Season the turkey directly so there’s flavor underneath the coating.
- All-purpose flour: Creates a light base that helps the egg adhere.
- Eggs and water: Whisk together for the egg wash.
- Seasoned Italian breadcrumbs: Give the cutlets a fine, even coating with seasoning already built in.
- Neutral oil: Use an oil suitable for frying, such as canola or vegetable oil.
- Store-bought jarred tomato sauce: Use your favorite to keep things quick. A thicker sauce will sit nicely on the cutlets without soaking the coating too much.
- Shredded whole-milk mozzarella: Low-moisture mozzarella melts beautifully without releasing too much liquid.
- Fresh basil: Add after broiling for a fresh finish.
- Extra-virgin olive oil: Finish with a light drizzle just before serving.
How to Make Easy Turkey Parmigiana
- Butterfly and pound the turkey. Cut each tenderloin in half crosswise, then butterfly each portion by slicing horizontally without cutting all the way through. Open like a book and pound between sheets of plastic wrap or parchment to about ¼-inch thickness. Season both sides with salt and pepper.
- Set up the dredging station. Place flour in one shallow bowl, whisk eggs and water in a second, and add seasoned Italian breadcrumbs to a third. Preheat the broiler with a rack about 6 inches below the heating element.
- Dredge the cutlets. Coat each cutlet in flour, shaking off the excess. Dip into the egg wash, allowing the excess to drip off, then coat with breadcrumbs. Press gently so the crumbs adhere evenly.
- Fry until golden. Heat about ¼ inch of neutral oil in a large skillet over medium-high heat. Fry in batches for 2–3 minutes per side, until golden and cooked to an internal temperature of 165°F. Transfer to a wire rack.
- Top with sauce and mozzarella. Arrange the cutlets on a broiler-safe baking sheet. Spoon your favorite store-bought jarred tomato sauce over each cutlet and top with mozzarella. I leave a little breading exposed around the edges so you still get that crunch.
- Broil and finish. Broil for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden. Finish with fresh basil and a light drizzle of extra-virgin olive oil. Serve immediately.
Tips and Tricks
- Pound to an even thickness. Focus on thicker areas and use controlled strokes so you thin the turkey without tearing it. Even cutlets cook more consistently.
- Shake off excess flour. You want a light dusting, not a thick layer beneath the egg and breadcrumbs.
- Give the cutlets room. Overcrowding lowers the oil temperature and makes it harder to get a crisp, golden coating.
- Drain on a wire rack. Letting steam escape underneath helps keep the bottom crust crisp.
- Leave the edges exposed. My favorite bite combines the saucy, cheesy center with a little crunchy breading. Keep the sauce concentrated toward the middle.
- Watch the broiler closely. The mozzarella can go from lightly golden to scorched quickly.
Substitutions
- Chicken breasts: Butterfly and pound into thin cutlets, then follow the same method, cooking to an internal temperature of 165°F.
- Plain breadcrumbs: Season with salt, pepper, and a little garlic powder before using.
- Homemade tomato sauce: Use it in place of jarred sauce if you have some ready. A thick consistency works best.
- Fresh mozzarella: Slice thinly and pat dry before adding. It releases more moisture than low-moisture mozzarella, so avoid piling it on too heavily.
Leftovers
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat on a baking sheet in a 350°F oven until heated through to an internal temperature of 165°F. Loosely cover if the cheese starts to brown too much.
The breading beneath the sauce will soften as it sits, but reheating in the oven helps bring back some texture around the edges. You can use the microwave for convenience, though the coating will be softer.
FAQ
It has the same familiar combination of crispy breading, tomato sauce, and melted mozzarella. Turkey has its own flavor, but the preparation stays very close to classic chicken parm.
Pound the cutlets to an even thickness and avoid cooking them longer than necessary. Thin cutlets cook quickly, so check the internal temperature rather than relying only on the color of the breading.
You can dredge the cutlets a few hours ahead, arrange them in a single layer, cover, and refrigerate until ready to fry. For the best texture, wait to add the sauce and mozzarella until just before broiling.
Yes. If you’re starting with sliced turkey breast cutlets, skip the butterflying and pound as needed to reach an even ¼-inch thickness. Continue with seasoning and dredging.
Easy Turkey Parmigiana
Ingredients
- 1 package, 24 ounces, Butterball Turkey Breast Tenderloins
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon water
- 2 cups breadcrumbs
- Neutral oil, for frying
- 1 cup your favorite store-bought jarred tomato sauce
- 1½ cups shredded whole-milk mozzarella
- Fresh basil, for finishing
- Extra-virgin olive oil, for finishing
Instructions
- Preheat the broiler. Arrange an oven rack about 6 inches beneath the heating element and preheat the broiler. Have a broiler-safe baking sheet ready.
- Butterfly and pound the turkey. Cut each turkey tenderloin in half crosswise to create four portions. Working with one portion at a time, slice horizontally, stopping before cutting all the way through. Open like a book, place between two pieces of plastic wrap or parchment paper, and pound to about ¼-inch thickness. Season both sides with salt and pepper.
- Set up the dredging station. Add the flour to one shallow bowl. In a second bowl, whisk the eggs with the water. Add the breadcrumbs to a third bowl. Season each one with salt and pepper.
- Dredge the cutlets. Coat each cutlet in flour, shaking off any excess, then dip into the egg mixture and allow the excess to drip off. Coat with breadcrumbs, pressing gently so they adhere.
- Heat the oil. Pour enough neutral oil into a large skillet to reach about ¼ inch up the sides. Heat over medium-high heat until shimmering. A pinch of breadcrumbs should sizzle immediately when added.
- Fry the turkey. Working in batches without overcrowding the pan, fry the cutlets for 2–3 minutes per side, until golden brown and the internal temperature reaches 165°F. Adjust the heat if the coating browns too quickly. Transfer to a wire rack or paper towel-lined plate.
- Top with sauce and cheese. Arrange the cutlets on the baking sheet. Spoon the tomato sauce over each cutlet, leaving some crispy edges exposed, and divide the mozzarella evenly over the tops.
- Broil until bubbly. Broil for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden.
- Finish and serve. Top with fresh basil and a light drizzle of extra-virgin olive oil. Serve immediately.
