Crispy Parmesan Crusted Turkey Strips
Crispy Parmesan Crusted Turkey Strips may be a mouthful to say, but they are an even better mouthful to eat. I swapped turkey breast cutlets for the usual chicken, and it turned out to be a delicious way to put an everyday spin on turkey. The thin cutlets cook quickly, while the Parmesan coating turns golden, savory, and wonderfully crisp.
I love, love, love the crust. It is the kind of coating that makes you sneak the crispy crumbs from the skillet while the next batch cooks. Parmesan brings plenty of salty, nutty flavor, and the crumbs create that satisfying crunch without needing a deep fryer.
This recipe is faster than it looks. A large skillet may hold all the strips in one batch; with a medium skillet, plan on two or three. Give each piece a little breathing room so the coating fries instead of steams. Later batches may brown more quickly as the oil heats and collects flavorful toasted crumbs, so adjust the heat and scoop out any bits that become too dark.
Because turkey is poultry, check the thickest part of each strip with an instant-read thermometer and cook it to 165°F. The strips are thin, so start checking early to keep the meat juicy. You can also review this handy meat temperature guide.
I used avocado oil because its mild flavor lets the Parmesan shine. Use your preferred cooking oil, as long as it is suitable for skillet frying. Add only enough to coat the bottom of the pan, and let it heat before adding the turkey. If the coating browns too fast, lower the heat slightly so the center has time to cook through.
Fun Facts
- Turkey breast cutlets are thin slices of lean breast meat, which makes them ideal for quick skillet meals.
- Parmesan does more than add flavor: as it cooks, it helps the coating brown and develop crisp, lacy edges.
- Turkey does not have to wait for Thanksgiving. Its mild flavor works with the same herbs, sauces, and sides you might pair with chicken.
Tips and Tricks for the Crispiest Strips
- Pat the turkey dry. Removing surface moisture helps the coating stick and keeps splattering to a minimum.
- Keep the pieces even. If one cutlet is much thicker than the rest, gently flatten it so everything cooks at about the same rate.
- Press on the coating. After dredging, lightly press the crumb mixture onto both sides and let the coated strips rest for a few minutes before frying.
- Do not crowd the skillet. Space allows steam to escape, which is essential for a crisp crust.
- Turn only once if possible. Wait until the underside is golden and releases easily, then flip carefully with tongs or a thin spatula.
- Drain without trapping steam. Transfer cooked strips to a wire rack set over a sheet pan. Paper towels work in a pinch, but a rack keeps both sides crisp.
- Hold batches in a warm oven. Keep finished strips on the rack in a low oven while you cook the rest, rather than covering them with foil.
Serving Suggestions
I served these with my Cheesy Rice for an easy comfort-food dinner. My Cheesy Green Beans would also be a great match. For a Thanksgiving-inspired plate, add my NEW Green Bean Casserole, cranberry sauce, or sweet potatoes.
For a lighter meal, slice the strips over a crisp salad with tomatoes, cucumbers, and a lemony dressing. They are also perfect for dipping: try honey mustard, ranch, marinara, barbecue sauce, or a squeeze of fresh lemon. Tuck leftovers into a wrap with lettuce and pickles, or serve smaller strips as an appetizer or game-day snack.
Do you eat turkey beyond Thanksgiving? These crispy strips might make it a year-round favorite.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within two hours in a shallow, airtight container. Keep them for 3 to 4 days, or freeze them for longer storage. Separate layers with parchment paper so the crust does not stick together. For best texture, reheat the strips on a wire rack set over a sheet pan in the oven or in an air fryer until hot and crisp; reheat leftovers to 165°F. A microwave will work, but the coating will be softer.
Make-ahead tip: You can cut and coat the turkey a few hours ahead. Arrange the uncooked strips in a single layer, cover, and refrigerate until you are ready to cook. For the freshest crunch, wait to fry them until just before serving.
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Rock on!
~Bobbi
Crispy Parmesan Crusted Turkey Strips
Ingredients
- 1 Lb Turkey Breast Cutlets
- 3 Eggs
- 1 Cup Panko
- 1/4 Cup Parmesan Cheese, Grated
- 2 Tsp Parsley
- 1 Tsp Onion Powder
- 1 Tsp Salt
- 1 Tsp Pepper
- Cooking Oil
Instructions
- Slice Turkey in Strips.
- Beat eggs in a shallow dish.
- Mix Panko, parmesan, parsley, onion powder, salt and pepper in another shallow dish. Or you could mix in a large ziploc baggie.
- Pour enough oil in a skillet till it’s about 1/8″ deep. Heat oil to medium high heat.
- Dip turkey strips in the beaten eggs, then in the panko mix and then back in the eggs.
- Place in heated oil and cook about 5 minutes on each side.
- Place on paper towels to soak some of the grease. Serve.
Notes
Nutrition
Another yummy recipe! These sound really yummy. I love turkey & I bet if I added Parmesan I couldn’t really go wrong, yum!
Leslie recently posted…Trying New Things
Yup…and tasted great reheated in the oven too :). And, no you can’t go wrong with parmesan. Thanks so much for stopping by Leslie! Always look forward to your comments!
Have a great day!