Bobby Flay’s recipe for moist and delicious “Stuffing” Crusted Turkey Cutlets uses leftover poultry seasoning from Thanksgiving for flavor and Hellmann’s® Mayonnaise to keep them tender and juicy.

Want to go Italian? Add ½ cup grated Parmesan cheese and substitute Italian seasoning for poultry seasoning.

Bobby Flay's Stuffing Crusted Turkey Cutlets

What are turkey cutlets?

A turkey cutlet is a thin, boneless slice of turkey breast, cut into a thickness of 1/2″ for fast, even cooking. They can be pounded to a 1/8″ thickness with a mallet, pan, or rolling pin for a more tender cutlet. They are breaded (like schnitzel) and pan-fried or sautéed in sauces, cooking in just a few minutes per side.

How to cut a turkey breast into a cutlet.

Cut along the turkey breast bone with a sharp knife to remove the meat from the bone.
Remove excess skin and fat from the breast and lay it on a cutting board.
Slice the breast at an angle across the grain into 1/2″ thick pieces.
If you prefer a thinner, more tender cutlet, place slices between plastic wrap and pound them to a 1/8″ thickness with a mallet, pan, or rolling pin.

How to coat a turkey cutlet in Panko or bread crumbs.

Brushing with mayo and coating with crumbs is a healthier way to cook turkey cutlets.

Pat cutlets with a paper towel to dry. Season with salt and pepper.
Combine dry ingredients: Panko or bread crumbs, parsley, salt, and pepper. Place in a wide, shallow dish.
Combine mayonnaise, Dijon mustard, and poultry seasoning in a bowl with a wire whisk.
Heat oil in a skillet over medium heat.
Brush sides of each turkey cutlet with mayonnaise mixture, then press into crumbs to coat.
Pan-fry each side for about 3 minutes, or until cutlet is cooked and golden brown.