Turkey Katsu



20 min


20 min


4 to 6 servings

Turkey Katsu

This breaded Turkey cutlet is an easy way add some crispy crunch to your dinner table. Kids will love the kicked-up ketchup!


  • 1 boneless, skinless Ontario Turkey Breast , (about 1 ¼ lb/600 g)
  • ¾ tsp each salt and fresh ground pepper , divided
  • ⅓ cup all-purpose flour
  • 2 eggs
  • 2 cups panko bread crumbs
  • ½ cup canola oil
  • 1 green onion , thinly sliced

Japanese ketchup

  • ½ cup ketchup
  • 1 tbsp each Worcestershire sauce and rice vinegar
  • 4 tsp sodium-reduced soy sauce
  • 1 small garlic clove , minced or rasped


  • Using a chef’s knife, thinly slice Turkey breast crosswise on a slight angle to make small cutlets. Using a meat mallet, pound each cutlet slightly to even out thinly. Place on a large plate and sprinkle both sides evenly with some of the salt and pepper.
  • Place flour on one plate. Beat eggs in shallow dish, and place bread crumbs in another. Season all three with a pinch each of salt and pepper.
  • Dredge each Turkey piece into flour first, then egg, letting excess drip off. Coat both sides well with panko crumbs and set aside. Repeat with remaining Turkey.
  • In a large non-stick skillet, heat 1/3 cup (75 mL) of the oil over medium high heat and cook Turkey pieces in batches, adding remaining oil as needed, turning once, about 2 minutes per side, until golden brown. Serve with Japanese Ketchup and sprinkle with green onions.


For Japanese ketchup—in a small bowl, whisk together ketchup, Worcestershire sauce, vinegar, soy sauce, and garlic; set aside.

Nutrition (per serving)

  • Calories
  • 370,
  • Protein
  • 28 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 23 g,
  • Fibre
  • 1 g,
  • Sodium
  • 452 mg.

Photos, videos and recipe rights, courtesy of Ontario Turkey. © Copyright 2018 Turkey Farmers of Ontario. All Rights Reserved.