Parmesan-crusted turkey with tomato-lemon sauté

Total Time
15 min
5 min
10 min
This cheesy turkey recipes comes together in just 15 minutes. The cutlets are dipped into egg white, cornmeal, and Parmesan, then quickly browned in some hot oil. After the turkey is cooked, you can use the same skillet to heat up some cherry tomatoes and lemon zest, meaning cleanup is super-minimal since there's only one pan required. For the tastiest cheese crust, seek out authentic Parmigiano-Reggiano cheese and grate or shred it yourself. The flavor really doesn't compare to the pregrated cheese, and you'll find that it makes such a difference in any recipe that requires Parmesan. Keep a wedge on hand in the fridge—you'll be delightfully surprised by how often you reach for it.


Fresh cherry tomato(es)

2 cup(s), or grape tomatoes

Lemon zest

2 tsp, grated

Table salt

½ tsp

Egg white(s)

1 large

Fresh lemon juice

1 Tbsp

Uncooked unenriched white cornmeal

3 Tbsp

Grated Parmesan cheese

2 Tbsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless turkey breast

1 pound(s), 4 (1⁄4-pound) cutlets

Olive oil

4 tsp


  1. Combine the tomatoes, lemon zest, and 1⁄4 teaspoon of the salt in a medium bowl; set aside.
  2. Whisk the egg white and lemon juice on a large shallow plate. Combine the cornmeal, Parmesan cheese, pepper, and remaining 1⁄4 teaspoon salt on a sheet of wax paper.
  3. Dip each cutlet into the egg mixture, then coat in the cornmeal mixture.
  4. Heat the oil in a large nonstick skillet over medium-high heat. Add the cutlets and cook until browned and cooked through, about 3 minutes on each side. Transfer the cutlets to a serving plate.
  5. Add the tomato mixture to the same skillet and cook, stirring frequently, until heated through, about 1 minute. Serve with the cutlets. Yields 1 cutlet and 1⁄4 cup tomatoes per serving.