Breaded Turkey Cutlet with Smoked Cheddar & Apple Red Cabbage Slaw

Makes 6 servings.



  • 1 Tbsp. butter 
  • 1 Tbsp. canola oil 
  • 6 turkey cutlets (about 4 oz. each) 
  • Salt and pepper, to taste 
  • 1 c. all-purpose flour 
  • 1 large egg 
  • 1/2 c. milk 
  • 1-1/2 c. dry breadcrumbs 
  • 1 c. smoked Cheddar cheese, shredded


  • 5 c. red cabbage, shredded
  • 1-1/2 c. Granny Smith apple, diced
  • 1 c. carrot, coarsely grated 
  • 1 Tbsp. green onion, chopped
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. grainy mustard
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. sugar
  • Salt and pepper, to taste


Preheat oven to 400° F. Line a baking tray with foil or parchment. Preheat a large sauté pan or skillet over medium-high heat and add butter and oil. Season turkey lightly with salt and pepper on each side and dip in flour, then egg mixture, then coat with breadcrumbs, shaking off excess. Place turkey pieces in skillet (you may have to cook in batches) and fry for 3 minutes on each side. Remove turkey to baking tray. Bake for 10 minutes. Remove from oven and sprinkle Cheddar cheese on each cutlet. Return to the oven until the cheese is melted.

Toss all of the slaw ingredients together and add salt and pepper to taste. Chill until ready to serve.

This entrée is the centerpiece of the meal and usually the main source of protein. The use of aged Cheddar, and the unique pairing of turkey with a crunchy slaw, makes this a memorable dish. For the turkey cutlets, use thinly sliced turkey breast portions which are available in most grocery stores.