You can make these crispy Turkey Cutlets three ways! Oven bake, pan fry or in your air fryer, and every way turns out deliciously crispy.

Scale

1 pound thin sliced turkey cutlets (use a meat mallet to pound out evenly if one side is thicker, you’re looking for about a 1/4″ thickness)
Kosher salt, black pepper and garlic powder for seasoning
1/2 cup flour
2 eggs, beaten with a splash of water
1/2 cup bread crumbs (can also use Panko)
1/2 cup grated parmesan cheese

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Season both sides of the turkey with salt, pepper and garlic powder. Mix the bread crumbs and parmesan cheese together in a shallow, wide bowl. Add the beaten eggs to another shallow, wide bowl. Add the flour to another bowl.
Coat a cutlet in the flour on both sides, tapping off the excess. Next dip the cutlet into the eggs, letting the excess drip off. Now place the cutlet into the bread crumbs and parmesan cheese mixture, pressing the coating into both sides of the cutlets, making sure all the turkey is covered. Place on a board and repeat with the remaining cutlets.

Oven Bake Method:

Spray a baking sheet with non-stick cooking spray and add the cutlets in a single layer. Spray the tops of the cutlets with the cooking spray (we like to use an avocado oil or olive oil cooking spray) and bake in the oven for 7 minutes.
Remove the cutlets from the oven and turn over, spraying with the cooking spray again, and bake for another 6-7 minutes. The cooking time will depend on how thin the cutlets are so make sure that the turkey registers 165 degrees.
The best tip: Cool the cutlets on a wire rack so that both sides stay crispy.

Air Fryer Method:

Preheat the air fryer to 400 degrees. Spray the tops of the cutlets with cooking spray and add to your air fryer in a single layer.
Cook for 5 minutes, then flip the cutlets over and spray again with cooking spray and cook another 5 minutes on the other side. The cooking time will depend on how thin the cutlets are so make sure that the turkey registers 165 degrees.
The best tip: Cool the cutlets on a wire rack so that both sides stay crispy.

Pan Fry:

Add a thin layer of oil to a large skillet. Heat the oil to 350 – 375 degrees and then add the breaded cutlets in a single layer. Don’t overcrowd the skillet or the temperature of the oil will drop too much. depending on the size of your skillet, you might have to cook in two batches.
Cook the cutlets for 2-3 minutes on each side until brown and crispy. The cooking time will depend on how thin the cutlets are so make sure that the turkey registers 165 degrees.
The best tip: Cool the cutlets on a wire rack so that both sides stay crispy.

Store: Once the cutlets have cooled to room temperature, store in an air tight container for up to 4 days.

Freeze: Freeze the cutlets in an air tight container or in freezer bags in a single layer for up to 6 months.