When it comes to turkey cuts, there can be some confusion around what exactly turkey cutlets are and how they compare to turkey breast meat. In this article, we’ll break down the differences between turkey cutlets and turkey breast to help clear up the confusion.
What are turkey cutlets?
Turkey cutlets are thin, pounded slices of turkey breast meat. To make turkey cutlets, the butcher takes a whole turkey breast and slices it lengthwise into long, thin cutlets. The cutlets are then pounded to make them even thinner and flatter. This pounding helps tenderize the meat and also enables quick cooking.
Turkey cutlets are usually around 1/4 inch thick. Since they are pounded thin, turkey cutlets cook faster than a whole turkey breast. Their thin profile also means turkey cutlets lend themselves well to sautéing, frying, breading, and other quick cooking applications.
Are turkey cutlets made from the breast meat?
Yes, turkey cutlets are always made from turkey breast meat. The breast is the leanest part of the turkey with the mildest flavor. It is ideal for slicing into quick-cooking cutlets.
You’ll never find turkey cutlets made from the leg, thigh, or wing meat. Those cuts contain more fat and connective tissue. That makes them less suitable for thinning into delicate cutlets.
How do turkey cutlets compare to a whole turkey breast?
A whole, intact turkey breast differs from turkey cutlets in a few key ways:
- Shape: A turkey breast is thick and oval-shaped. Cutlets are pounded thin and flat.
- Cooking time: A whole breast takes longer to cook through. Cutlets cook very quickly.
- Uses: A whole breast is ideal for roasting, smoking, or grilling. Cutlets work well for sautés, frying, etc.
- Portion size: Breasts yield large servings when sliced. Cutlets provide a smaller portion.
While a whole turkey breast takes longer to cook, it can be more economical since you get more meat for your dollar. Cutlets offer versatility and quick cooking times in exchange for less total meat per pound.
Common uses for turkey cutlets
Because they are thin and cook quickly, turkey cutlets open up different cooking methods compared to a whole breast. Here are some of the most popular uses for turkey cutlets:
- Chicken fried turkey – Breaded and pan-fried cutlets
- Turkey scaloppine – Sautéed with lemon, wine, and capers
- Turkey saltimbocca – Topped with prosciutto and sage
- Turkey piccata – Sautéed with a lemon-caper butter sauce
- Turkey marsala – Cooked with mushrooms in a Marsala wine sauce
- Turkey parmesan – Breaded cutlet topped with tomato sauce and cheese
- Turkey cordon bleu – Stuffed with ham and Swiss cheese
As you can see, thin turkey cutlets lend themselves well to pan frying and fast sautéing in skillets. The possibilities are nearly endless for quick and easy meals.
Nutrition comparison
Turkey breast meat is lean and protein-rich regardless of whether it is in cutlet or whole breast form. However, cutting and pounding the meat does result in some small nutritional differences. Here is a side-by-side comparison of the nutrition facts:
| Nutrient | 4 oz turkey cutlet | 4 oz turkey breast |
|---|---|---|
| Calories | 120 | 124 |
| Fat | 1.5g | 2g |
| Saturated fat | 0.5g | 0.5g |
| Protein | 26g | 26g |
| Cholesterol | 70mg | 85mg |
As you can see, cutlets are very slightly lower in calories and fat since removing the skin and pounding removes a small amount of fat. But overall, both forms are excellent lean protein options.
Prices and availability
Of the two options, whole turkey breasts tend to be easier to find year-round. Turkey cutlets may require a special request to the butcher. When it comes to cost, cutlets are usually a bit more expensive per pound compared to a whole breast.
You can expect to pay around $4-6 per pound for turkey cutlets. A full turkey breast may range from $2-4 per pound depending on sales and time of year.
Cooking tips
For turkey cutlets
- Use thin, fluffy breadcrumbs for breading cutlets.
- Cook over medium-high heat to avoid overcooking.
- Slice against the grain after cooking for more tender bites.
- Pound to 1/4 inch thickness for optimal cooking time.
- Allow to rest for 5 minutes after cooking before serving.
For a whole turkey breast
- Roast at 350°F until the internal temperature reaches 165°F.
- Let rest for 10-15 minutes before slicing to allow juices to redistribute.
- Slice across the grain for more tender meat.
- Save bones and trimmings to make turkey stock.
- Stuff herbs under the skin or coat with a spice rub before roasting.
The verdict
Turkey cutlets and whole turkey breasts both come from the lean, mild breast meat. Cutlets are simply a thinner, pounded version that enables completely different cooking methods. Both are nutritious options, so the choice comes down to your recipe needs.
For pan frying, sautéing, breading, or pounding thin, turkey cutlets can’t be beat. But if you want to roast, grill, or smoke larger portions, a whole breast is the better choice.
So in summary:
- Cutlets = quick cooking, smaller portions ideal for sautés and frying
- Whole breast = longer cooking, larger roast-able portions
No matter which you choose, you can rest assured you’re enjoying delicious, lean turkey breast meat packed with protein, B vitamins, and minerals. Both turkey cutlets and whole breasts deliver nutrition, taste, and versatility to your dinner table.