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Mexican Turkey Cutlets for #SundaySupper

Mexican Turkey Cutlets | Magnolia Days

Certain words have a direct association with months. Indulgence would one for December. All those holiday treats and celebration meals make for a time of splurging. Then January rolls around and the word restraint takes over. It can be difficult to get back on track with balance and moderation. Oh how a big bowl of rich comfort or plate of divine sweetness keeps nagging relentlessly. To quiet down the urge to splurge, satisfaction comes with flavor and ingenuity. It is what I did with these Mexican Turkey Cutlets.

Mexican Turkey Cutlets | Magnolia Days

Baking is a healthier option over frying. The turkey cutlets I usually make are fried in a combination of butter and olive oil. Frying causes the fat to soak into the breading and take on extra calories. Also the regular ones are dipped in flour, egg, and bread crumbs – a double dose of white flour. Mexican turkey cutlets are dipped in egg and crushed corn tortilla chips. The chips can make them gluten-free depending on the ones used (check the package label to be sure). For an added bonus, if you use baked tortilla chips then you reduce the fat even further. A triple bonus is if you use flavored chips and make the cutlets customized to your preference.

Mexican Turkey Cutlets | Magnolia Days

Salsa or picante sauce is packed with flavor. It’s low-fat and full of nutrients. It also can be gluten-free (again, check the package label). Spooning it over or dipping the cutlets into it bumps up the flavor intensity even further. My taste buds and tummy sure were satisfied after a meal with them. I got crunchy comfort without the indulgence. It’s a total win!

Mexican Turkey Cutlets | Magnolia Days

Are you starting the year with restraint? It does not mean you have to give up flavor and satisfaction. Especially if you are armed with a boatload of recipes that fit with your eating plan. Where to find those recipes? All you have to do is scroll down to find them. My fellow Sunday Supper contributors have done an excellent job of putting together ones from beverages all the way to desserts. Special thanks to T.R. of Gluten-Free Crumbley for hosting our “A Lighter New Year” event.

Mexican Turkey Cutlets | Magnolia Days
4.34 from 3 votes

Mexican Turkey Cutlets

Mexican Turkey Cutlets are full of flavor and a lighter meal option. They are baked with a crunchy coating of corn tortilla chips and served with salsa.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 6 servings
Author Renee


  • 2 large eggs
  • 1 tablespoon water
  • 1/4 teaspoon ground cumin
  • 1 garlic clove crushed
  • 1 pound turkey cutlets about 1/4-inch thick
  • 2 cups crushed corn tortilla chips
  • Salsa or picante sauce


  1. Preheat oven to 400°F. Place a wire rack in a rimmed baking sheet.
  2. Whisk together eggs, water, cumin, and garlic.
  3. Dip cutlets in egg mixture then dredge in crushed chips.
  4. Place coated cutlets on wire rack.
  5. Bake for 15 minutes, or until cooked through (no longer pink in center and 165°F internal temperature).
  6. Serve with salsa or picante sauce.

Recipe Notes

Use baked tortilla chips for a lower-fat option. Use your favorite flavored tortilla chips to customize the flavor to your preference.

Are you looking for lighter recipes? Here’s a big list with lots choices that fit into many healthy eating plans:

Bright Beverages

Blissful Breakfast Items

Appetizing Starters

Savory Soups, Salads, and Sides

Marvelous Mains

Delightful Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Recipe Rating

Julie @ Texan New Yorker

Wednesday 7th of January 2015

Mmmm, these look fantastic! I love crusting poultry or fish cutlets with tortilla chips, I find the higher salt content adds so much flavor that you don't miss any white flour or fat from frying. I love that you used turkey too! It's not just for Thanksgiving, right? Thanks for posting!

Angie | Big Bear's Wife

Tuesday 6th of January 2015

I won't show any restraint when it comes to these cutlet! They're amazing!


Tuesday 6th of January 2015

That crunch looks decadent!


Monday 5th of January 2015

Love simple and delicious ideas like this one! I'd never think to use turkey cutlets into a Mexican dish but this looks delicious!

Betsy @ Desserts Required

Monday 5th of January 2015

What a great idea to coat the turkey cutlets with crushed tortilla chips. Baking them really makes this dish even healthier...and a fab way of forgetting that I am using 'restraint'!