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Turkey Katsu

  • Breast
  • Scaloppini
  • Lunch
  • Dinner
  • Everyday
  • Skillet
  • 30 minutes to an hour

This breaded turkey cutlet is an easy way add some crispy crunch to your dinner table. Kids will love the kicked-up ketchup!

Prep Time

20 minutes

Cook Time

10-15 minutes

Yield

4-6 servings

Print Recipe

Ingredients

  • 1 boneless, skinless Ontario turkey breast (about 1¼ lb/570 g)
  • 3/4 tsp (3.75 mL) each salt and fresh ground pepper, divided
  • 1/3 cup (85 mL) all-purpose flour
  • 2 eggs
  • 2 cups (500 mL) panko bread crumbs
  • 1/2 cup (125 mL) canola oil
  • 1 green onion, thinly sliced

Japanese Ketchup

  • 1/2 cup (125 mL) ketchup
  • 1 tbsp (15 mL) each Worcestershire sauce and rice vinegar
  • 4 tsp (20 mL) sodium-reduced soy sauce
  • 1 small clove garlic, minced or rasped

Instructions

  • To make the Japanese ketchup, whisk together ketchup, Worcestershire sauce, vinegar, soy sauce, and garlic in a small bowl; set aside.
  • Using a chef’s knife, thinly slice turkey breast crosswise on a slight angle to make small cutlets. Using a meat mallet, pound each cutlet slightly to even out thinly. Place on a large plate and sprinkle both sides evenly with some of the salt and pepper.
  • Place flour on one plate, beat eggs in shallow dish, and place bread crumbs in another. Season all three with a pinch each of salt and pepper.
  • Dredge each turkey piece into flour first, then egg, letting excess drip off. Coat both sides well with panko crumbs and set aside. Repeat with remaining turkey.
  • In a large nonstick skillet, heat 1/3 cup (85 mL) of the oil over medium high heat and cook turkey pieces in batches, adding remaining oil as needed, turning once, about 2 minutes per side, until golden brown.
  • Serve with Japanese Ketchup and sprinkle with green onions.
  • Per 6 servings (excluding Japanese Ketchup): About 370 cal, 23 g total fat, 13 g carb, 1 g fibre, 28 g protein, 121 mg chol, 452 mg sodium, iron 2 mg, calcium 38 mg, vit A 34 RAE, vit C 0 mg
  • Japanese Ketchup (per 6 servings): About 25 cal, 0 g total fat, 6 g carb, 0 g fibre, 1 g protein, 0 mg chol, 365 mg sodium, iron 0 mg, calcium 8 mg, vit A 10 RAE, vit C 4 mg

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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