Breaded Turkey Breasts

Breaded Turkey Breasts


"Quick dinner - ready in less than an hour."

Ingredients 45 m {{adjustedServings}} servings 428 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
  2. Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
Tips & Tricks
How to Roast a Turkey

See a simple beginner-friendly method for roasting a moist, beautiful turkey.

Turkey in a Bag

See how to prepare a wonderfully moist roast turkey using an oven bag.

Rate recipe

Your rating


Reviews 53

  1. 82 Ratings


If you want the bread crumbs to really stick to the turkey or chicken, add a beaten egg to the milk. First flour the breasts, then dip in milk/egg mixture and then seasoned bread crumbs. This will also make a delicious chicken or turkey parmesan. Make sure you split the breasts, pound them thin but not paper thin. Layer bottom of pan with tomato sauce, place breasts on top, top with more sauce, and then grated pizza cheese and parmesan cheese. Cover with foil. Bake for about 20 min in 350' oven or until cheese melts and the sauce bubbles. Delicious


Easy, Easy, Easy! I have a one year old son at home and the ease of this recipe is a blessing--and it tastes great too. I followed others' advice (dredge in flour, dip in egg+milk, then coat) and fried at medium heat, and the pieces turned out beautifully. I didn't bother cutting into strips and I actually liked the presentation better this way (served with couscous and spinach salad as sides). Several changes that I made (mostly due to the lack of ingredient): Instead of Italian seasoning, I used dried thyme, basil, and parsley; instead of regular grated parmasean I only had the "zesty pepper" variety (worked great!); and I rubbed the turkey in some onion and garlic powder before coating. One note: this recipe makes way too much breading. Over half of the mixture I made went unused.


This was a great fast recipe. I tinkered a bit by using chicken breasts instead of turkey and water cracker crumbs instead of bread crumbs. It came out great--like an upscale version of chicken fingers. Also, they were great the next day served cold with a little honey mustard for dipping. I'll be making this one often.