Air Fryer Turkey Cutlets
This air fryer turkey cutlets recipe turns thin turkey breast slices into a juicy, golden dinner in under twenty minutes. No breading, no fuss, just a simple herb rub and a hot air fryer basket. Perfect for a quick weeknight Thanksgiving-style dinner without turning on the oven for hours.
Equipment
- Air fryer Basket style or oven style both work
- Instant-read meat thermometer
- Meat mallet Only if your cutlets need to be pounded to an even thickness
- Mixing bowl
- Tongs
- Basting brush
Ingredients
- 1.5 pounds turkey breast cutlets about 4 to 6 thin slices, 680g
- 2 tablespoons olive oil 30ml
- 1 tablespoon unsalted butter 14g, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary crushed
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
For Serving
- 1 lemon cut into wedges, for serving
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Pat the turkey cutlets completely dry with paper towels. If uneven, pound them between plastic wrap to an even thickness. Let sit at room temperature for 10 minutes.
- In a small bowl, whisk together olive oil and melted butter. Add garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper. Brush the seasoning mixture generously over both sides of each cutlet.
- Preheat air fryer to 380°F (195°C) for 3 minutes. Lightly spray the basket with cooking spray or line with a perforated parchment liner.
- Place seasoned cutlets in the air fryer basket in a single layer without overlapping. Cook in batches if needed to avoid crowding.
- Cook at 380°F (195°C) for 9 to 11 minutes, flipping halfway through with tongs. Cook until internal temperature reaches 165°F (74°C) in the thickest part.
- Transfer cooked cutlets to a plate and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- Always cook cutlets in a single layer so hot air circulates around each piece for even browning.
- Pat turkey completely dry before seasoning so the rub adheres properly instead of sliding off.
- Use a meat thermometer rather than relying on time alone, since cutlet thickness varies by brand and butcher.
- Let the turkey rest for a few minutes after cooking so the juices redistribute and the meat stays moist when sliced.
- Avoid overcrowding the air fryer basket, even if it means cooking in two batches.
- To make breaded version: dip cutlets in egg wash, then panko breadcrumbs before air frying; cook time may increase slightly.
- For lemon herb variation: add lemon zest and extra thyme to the seasoning mixture for a brighter flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in air fryer at 350°F (175°C) for 3-4 minutes.
- Frozen cooked cutlets can be stored for up to 2 months; thaw overnight in the refrigerator before reheating.
- Avoid microwaving leftovers as it tends to make the texture rubbery; use skillet or air fryer instead.
Nutrition
Serving: 1cutletCalories: 220kcalCarbohydrates: 1gProtein: 34gFat: 8gSaturated Fat: 2.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.5gCholesterol: 85mgSodium: 380mgPotassium: 450mgVitamin A: 4IUVitamin C: 10mgCalcium: 2mgIron: 8mg
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