This is a great new way to try turkey cutlets where they are coated in sour cream before bread crumbs, which seals in the moisture.
If you are having trouble getting the breading to stick, add a couple of teaspoons or more of regular mayo to the sour cream. Let the breaded cutlets sit in the fridge for at least a half hour before cooking and make sure the oil is hot(not smoking)before adding the cutlets. Do not crowd them in the pan. Crowding them causes steam and that will cause the breading to fall off. After you have put them in the fry pan and a nicely browned crust has formed, reduce the heat so they will cook through without burning the crust.Or then move them to the oven uncovered to finish cooking through. --Elizabeth - 28 Jan 2007 (Review from Allrecipes USA and Canada)
I have never tried baking these but I never feel guilty about pan frying them since they are pan fried in just one tablespoon of extra virgin olive oil. The last time I made them (two days ago) I measured the oil to make sure that I was just using one Tbsp. and they came out perfectly, as usual. I also tried adding the dijon mustard to the sour cream. Excellent recommendation! I liked the different flavor it added. I have made these cutlets several times since posting the recipe and I always have spectacular results, the breading doesn't ever stick or fall off of mine. Everyone has different cooking techniques, and my approach has never failed me. My family likes these a lot, but I don't think I've ever said they are "to die for." lol Not many foods get that comment from me---and it would definitely be for something more sinful than Turkey. :o) Different strokes for different folks, but if you like turkey cutlets, I'd bet you'll like these ones. :o) - 10 Jan 2007 (Review from Allrecipes USA and Canada)
This was a great way to use left over turkey. I had very little sour cream, so I also added equal parts of mayo and dijon mustard - it was delicious. - 25 Jan 2006 (Review from Allrecipes USA and Canada)