Olive Oil & Herbs Turkey Cutlet with Lemon-Parsely Gremolata over Citrus Salad

By Team Turkey on August, 16 2019


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Recipe by @brigadekitchen for Great American Turkey Co.


  • 1 package GATC Olive Oil & Herbs Turkey Breast Cutlets
  • 1/4 cup flour

  • 1 egg, whisked

  • 1 1⁄2 cup panko bread crumbs

  • salt and pepper to taste

  • 4 tablespoons olive oil

  • 1/2 bunch fresh parsley, minced
  • 1 lemon, juiced and zested
  • 3 tablespoons olive oil
  • salt and pepper to taste



  • salt and pepper to taste
  • olive oil to taste
  • red wine vinegar to taste
  • bok choy, thinly sliced
  • red onion, thinly sliced
  • grapefruit, peeled and sliced into rounds
  • blood orange, peeled and sliced into rounds
  • navel orange, peeled and sliced into rounds
  • red or Serrano chili pepper, thinly sliced
  • mint


  1. On a cutting board, use a mallet to pound GATC Olive Oil & Herbs Turkey Cutlets into thin pieces.

  2. Set up a dredging station. Align three bowls with flour, egg, and panko breadcrumbs. Add a generous amount of salt and pepper to each bowl.

  3. Dust turkey cutlet with flour and pat to remove any excess. Dip turkey cutlet in egg and dredge in panko flakes until well coated.

  4. In your sauté pan over medium-high heat, add olive oil and turkey cutlets. Be sure not to overcrowd the pan. Cook for 3 minutes on each side until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.

  5.  In a bowl, mix together Gremolata ingredients and set aside.

  6. On a large platter, prepare to layer salad ingredients. After each layer season with salt and pepper, and drizzle with olive oil and red wine vinegar.

  7. First layer, add bok choy and red onion. Second layer add different citrus slices. Third layer add chili pepper and mint.

  8. Add turkey cutlets to salad and top each with Gremolata. Gobble up and enjoy!

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