Air Fryer Turkey Cutlets

These Air Fryer Turkey Cutlets are a quick, healthy dinner you can have on the table in under 15 minutes. They’re tender and juicy, with smoked paprika, garlic and a little thyme.

I don’t bread them, so you get all the flavor without the extra work. Turkey breast is very lean, and it dries out if you overcook it.

That’s why I cook thin steaks for just 6 minutes and let them rest before serving.

It’s an easy recipe for two, and all four pieces cook in one batch. You don’t need to marinate them or preheat the air fryer. I serve them with lemon wedges and a little parsley.

They go with almost anything: potatoes, rice, vegetables or a big salad. Slice any leftovers for sandwiches, wraps or salads the next day.

If you only eat turkey at Thanksgiving, this is an easy way to cook it all year.

What Are Turkey Cutlets?

Turkey cutlets are thin, boneless slices of turkey breast. Stores sell them under different names, such as turkey chops, turkey steaks, turkey breast slices or turkey scallopini.

In the UK, the pack usually says turkey breast steaks. They all cook the same way in this recipe, as long as they’re thin.

A turkey tenderloin is a different cut. It’s a thick strip of breast meat that takes much longer to cook, so use my Air Fryer Turkey Tenderloin recipe for that.

Why This Recipe Works

• Turkey breast is lean and high in protein, so it’s a healthy choice for dinner.

• There’s no flour, egg or breadcrumbs, so the recipe is gluten free and low in carbs.

• You only need one pack of turkey, olive oil and a few spices.

• Thin steaks cook so quickly that they don’t have time to dry out.

• The seasoning is mild, so even picky eaters like it.

• You mix the seasoning in one small bowl, so there’s very little to wash.

Ingredients You’ll Need

• Turkey Cutlets – Thin slices of boneless, skinless turkey breast, under ½ inch (1 cm) thick. A pack of four weighs about 13 oz (380 g).

• Olive Oil – Any olive oil is fine. Avocado oil and sunflower oil are good substitutes.

• Seasoning – Smoked paprika, garlic powder, dried thyme, salt and black pepper. Sweet paprika is fine if you don’t have smoked, and dried oregano can replace the thyme.

• Brown Sugar – Light or dark brown sugar. You only need a little, and you can leave it out for a keto or sugar free version.

• Lemon and Parsley – Fresh lemon wedges and chopped parsley for serving.

How to Make Air Fryer Turkey Cutlets

Mix the olive oil, smoked paprika, garlic powder, dried thyme, brown sugar, salt and black pepper in a small bowl.

Brush the mixture over both sides of the turkey. Arrange the cutlets in the air fryer basket in a single layer.

You don’t need to preheat it. Air fry at 400° F (200° C) for 6 minutes, and flip them halfway through. The turkey is ready when the thickest part reaches 165° F (74° C) on a meat thermometer.

Take the turkey out of the basket and let it rest for 3 minutes. Serve with lemon wedges and chopped parsley.

How Long to Cook Turkey Cutlets in Air Fryer

Every pack is cut a little differently, so use the thickness as your guide. Cook them all at 400° F (200° C) and flip them halfway through.

Turkey Cutlets	Cooking Time
Thin, under ½ inch (1 cm)	6 minutes
Thicker turkey steaks or turkey chops, ½ to ¾ inch (1 to 2 cm)	7 to 9 minutes
Frozen	12 to 14 minutes

For frozen cutlets, brush the seasoning on when you flip them, once the surface has thawed.

Recipe Tips From the Chef

• Don’t overlap the cutlets in the basket. Cook them in two batches if your air fryer is small.

• Check the turkey a minute early the first time you make it. Every air fryer cooks a little differently.

• Use a meat thermometer if you have one. It’s the easiest way to tell when thin turkey is done.

• Don’t skip the resting time. The turkey stays juicier when you cut it.

• My air fryer doesn’t need preheating. If yours does, preheat it and check the turkey a minute earlier.

• If the pieces are different thicknesses, take the thinner ones out first.

Seasoning Variations

• Italian – Swap the paprika and thyme for Italian seasoning, and sprinkle grated Parmesan over the cooked cutlets.

• Cajun – Use Cajun seasoning instead of the paprika and thyme. Many blends contain salt, so add less salt if yours does.

• Lemon Herb – Add lemon zest to the oil mixture, and use fresh thyme if you have it.

• Thanksgiving Style – Use dried sage, thyme and rosemary instead of the paprika.

• Garlic Butter – Brush the cooked cutlets with melted butter mixed with crushed garlic and parsley.

Serving Suggestions

Serve the turkey with Air Fryer Potato and Onions or Air Fryer Butternut Squash Cubes. Air Fryer Mushrooms and Red Onions and Air Fryer Carrot Chips go well with it.

If you want a sauce, try the Creamy Mushroom Sauce for Steak from my other blog, Cooking Gorgeous. Gravy is good with air fryer turkey steaks as well. You can serve the cutlets over pasta with marinara sauce for an Italian style dinner.

Storage Instructions

Keep leftover cutlets in an airtight container in the fridge for up to 3 days.

To freeze them, wrap them well and freeze for up to 3 months, then thaw overnight in the fridge.

Reheat in the air fryer at 350° F (175° C) for 3 to 4 minutes, until hot all the way through.

Make Ahead

You can brush the seasoning over the raw turkey up to a day ahead. Keep the cutlets covered in the fridge, and air fry them just before serving.

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