Turkey Cutlets With Walnuts & Sage

As everyone probably already knows, I love poultry, and although chicken is my first choice, turkey comes a close second. Turkey cutlets are now readily available in most grocery stores, are relatively inexpensive, and are healthy for you too! I stumbled across this easy recipe from Food & Wine magazine I adapted and thought the walnut sage sauce would compliment turkey cutlets very well.

The walnuts and sage are used both in the breading as well as in the sauce used on top of the cooked turkey in my version, and I reduced the amount of oil used in the sauce and replaced it with a little chicken broth. I baked my cutlets instead of pan frying them, and simply spooned the sauce on the cutlets while still in the oven just before they were perfectly cooked.

Buon Appetito!
Deborah Mele 

Turkey Cutlets With Walnuts & Sage

Turkey Cutlets With Walnuts & Sage

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Crispy brown cutlets are topped with a creamy walnut sage sauce.


  • 8 (1/4 Inch Thick) Turkey Cutlets
  • 1 1/2 Cups Walnuts
  • 3/4 Cup Panko Breadcrumbs (Or Homemade Breadcrumbs)
  • 3/4 Cup Grated Parmesan Cheese
  • 8 Medium Fresh Sage Leaves
  • Salt & Pepper
  • 1 Large Garlic Clove
  • 1 Tablespoon Butter
  • 1/4 Cup Extra Virgin Olive Oil Plus 6 Tablespoons For baking
  • 1/4 Cup Chicken Broth
  • 2 Large Eggs


  1. Preheat oven to 375 degrees F. and spread the 6 tablespoons of oil across a foil lined baking sheet.
  2. In a food processor, place half the walnuts, two of the sage leaves, the grated cheese, and breadcrumbs and process until the walnuts are finely ground.
  3. Place the walnut crumb mixture in a shallow bowl, and season with salt and pepper.
  4. Clean out the food processor, and then add the remaining walnuts, sage, and garlic and pulse until coarsely ground.
  5. Add the butter, 1/4 cup olive oil, and chicken broth and pulse until mixed.
  6. Season with salt and pepper and set aside.
  7. Beat the two eggs in another shallow bowl, and then dip each cutlet first into the eggs, then into the walnut crumb mixture.
  8. Place the prepared cutlets on the prepared baking sheet and bake 10 minutes.
  9. Turn the cutlet over and bake another 8 minutes.
  10. Spoon the sauce over the cutlets and cook another 2 to 3 minutes.
  11. Arrange the cutlets on a platter and serve immediately.

Did you make this recipe?

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  1. First off – Debra I absolutely LOVE your blog and cook from it almost every nite. I have not had one disappointing dish yet so THANK YOU so much for that!! We love poultry in our house as well- and recently have been trying to eat healthier for summer- I love so many of your chicken/turkey dishes but I was wondering how you think the breaded chicken dishes would fare if the chicken/turkey was not breaded but just cooked in the pan without breading- do you think the taste would suffer a lot? Any tips on how to make up for the breading to make them still taste well?

    Again- thanks soo much for your wonderful blog- and keep the recipes coming as I look forward to each new post!


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