Air Fryer Turkey Cutlets
Air Fryer Turkey Cutlets seasoned with smoked paprika, garlic and thyme, and cooked without breading in just 6 minutes. A quick, healthy dinner for two.
Ingredients
- 13 oz turkey breast cutlets 380 g; 4 thin steaks, under ½ inch (1 cm) thick
- 1 tbsp olive oil 15 ml
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp brown sugar
- 1 tsp salt
- ¼ tsp black pepper
- lemon wedges and chopped parsley to serve
Instructions
- 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 cutlets.
- 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).
- Take the turkey out of the basket and let it rest for 3 minutes. Serve with lemon wedges and chopped parsley.
Notes
- Doneness: Turkey is safe to eat at 165° F (74° C). Check the thickest part with a meat thermometer.
- Thicker cutlets: Turkey steaks or turkey chops that are ½ to ¾ inch (1 to 2 cm) thick need 7 to 9 minutes at 400° F (200° C).
- Frozen cutlets: Air fry at 400° F (200° C) for 12 to 14 minutes. Brush the seasoning on when you flip them.
- Preheating: My air fryer doesn't need it. If yours does, preheat it and check the turkey a minute earlier.
- Batches: Cook the cutlets in a single layer. Use two batches if your air fryer is small.
- Resting: Let the turkey rest for 3 minutes before serving, so it stays juicy.
- Swaps: Use sweet paprika instead of smoked, or dried oregano instead of thyme. Leave out the brown sugar for a keto or sugar free version.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Air fry at 350° F (175° C) for 3 to 4 minutes, until hot all the way through.
- Make ahead: Brush the seasoning over the raw turkey up to a day ahead and keep it covered in the fridge.