If you're looking for an easy boneless turkey breast recipe that's ready in under 30 minutes, these French turkey escalopes are one of the quickest and tastiest meals you can make. Thin slices of turkey breast are lightly flattened, marinated with fresh lemon and sage, coated in crisp breadcrumbs, and pan-fried until beautifully golden.
Enjoy more easy, quick and tasty poultry breast recipes with my Grilled Chicken Breast Recipe, Breaded Chicken Cutlets, and easy too, promise, Cherry Duck Sauce Recipe.
We all need a recipe that is quick to make and is tasty and good for us and this one really is so good. Quite often we forget turkey in favor of chicken recipes so it is a good change and is very nutritious.
What To Serve With Turkey Cutlets
- You can serve your turkey escalopes with a Mesclun Salad
- Or Fondant Potatoes so crispy and delicious.
- In fact you can have them with anything you choose like your favorite vegetable dish! Try sauteed Beets With Onions or Vichy Carrots.
What Are Escalopes, Paillards, And Cutlets?
Turkey escalopes are boneless turkey breasts that have been lightly flattened to help them cook quickly and evenly. If your turkey breasts are thick, slice them in half horizontally, before pounding.
This will make them cook quickly while remaining wonderfully tender and cook in just a few minutes, making them perfect for busy weeknights.
In France, they are often called escalopes de dinde or paillards, and they're a popular choice for fast, flavourful meals.
Depending on where you shop, you may also see them labelled as turkey breast steaks, turkey breast fillets, turkey cutlets, or simply sliced turkey breast pieces. Although the names vary, they all refer to lean cuts that are ideal for pan-frying, grilling, or coating in breadcrumbs.
In this recipe, a simple coating of fresh sage, lemon, and golden breadcrumbs creates a crisp exterior while keeping the turkey moist and juicy inside.
NOTE: Ensure your pounding tool is not sharp which would make cuts in the meat.
Turkey Breast Cooking Time
One of the best things about turkey breast is how quickly it cooks. Because escalopes are thin, they need only a few minutes in the pan to become golden and still remain juicy inside.
Cut of Turkey
Turkey escalopes or cutlets
Turkey breast steaks
Boneless turkey breast roast
Split turkey breast (bone-in)
Approximate Cooking Time
3-4 minutes per side
4-5 minutes per side
About 20-25 minutes per lb (450 g)
1Ā½-2 hours, depending on size
Always cook turkey until it reaches an internal temperature of 165Ā°F (74Ā°C) in the thickest part. Using a meat thermometer is the easiest way to ensure perfectly cooked turkey every time.
Boneless Turkey Breast Recipe FAQ
I think my recipe here for pan fried boneless turkey breast results in a crispy golden, moist breast that prepares and cooks up quickly, making it the best recipe.
Boneless turkey breasts can be purchased at a butcher or some grocery stores carry them as well. This will depend on where you live. If you ask which will show the grocer your interest they may begin to stock them.
A boneless turkey breast dinner can be baked in the oven on a lightly greased baking tray at 400Ā°F (200Ā°C) for about 15-18 minutes, turning halfway through cooking, until they reach an internal temperature of 165Ā°F (74Ā°C). You can prepare them with the same coating I have used here for the pan fried method.
Yes. You can coat the boneless turkey breasts in breadcrumbs several hours in advance and keep it covered in the refrigerator until you're ready to cook. This can even help the coating stay in place during frying.
Yes. Allow the cooked boneless turkey escalopes to cool completely before freezing in an airtight container for up to three months. Defrost overnight in the refrigerator and reheat until piping hot.
š Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Boneless Turkey Breast Recipe
Ingredients
- 7 lb turkey breast escalopes 1 breast = 3.5 lb each on average
- 1 lemon
- Ā½ teaspoon fresh sage
- 4 tablespoon olive oil
- 4 oz fresh fine breadcrumbs
- Salt and black pepper
- Sage leaves and lemon wedges to garnish optional
Instructions
- Slice the turkey breasts horizontally to make four pieces of meat.
- Flatten the turkey pieces a little bit as it makes it quicker to cook. To prepare your turkey escalopes for this, simply place them between two pieces of grease proof paper or clear film.
- Now gently pound the turkey escalopes with a rolling pin or smooth side of a meat mallet. You will see how they flatten out into nice big flat escalopes.
- Peel a few pieces of lemon rind and cut into thin strips called julienne strips; cover with clear film and set aside.
- Grate the remainder of the lemon rind.
- Squeeze the juice from the lemon.
- Put the grated lemon rind in a dish with the sage, salt and pepper.
- Stir in one tablespoon of the lemon juice (reserve the rest) and 1 tablespoon of olive oil.
- Place the turkey escalopes into this marinade and leave for half an hour.Ā
- Place the fresh breadcrumbs in a dish and coat the turkey escalopes in the crumbs, coating both sides.
- Heat the olive oil in a heavy-bottomed pan (cast iron is perfect) and add the escalopes.
- Cook over medium heat for about three minutes. Cook both sides until golden brown.
- Keep warm by placing them on a warm plate.
- Wipe the pan out and add the remaining olive oil, the lemon julienne strips and stir well as it heats through.
- Spoon this sauce over the turkey escalopes and garnish with the sage leaves and lemon wedges.
Notes
- The average person will eat .5 to .75 pound of boneless, skinless turkey breast meat served with potatoes and vegetable sides. You will need to take into consideration not only how many persons you will be serving but also children and adults with large appetites.
- When the turkey breasts are marinating you will be able to look after preparing other food for your meal.
Loved it, tweaked it, or not your "cup of tea"... Iād really love to hear how it went for you.