Close this search box.

Breaded Skinless Turkey Breast

Healthy But Still Tasty

Breaded Turkey Breast 4


Apparently, deep fried chicken with crispy skin is bad for you. Apparently, french fries are too. She Who Must Be Obeyed saw a boneless skinless turkey breast in the supermarket and informed me it would be good for me and we purchased it.

Unfortunately, a lot of the fat in a turkey is attached to the skin. A lot of flavour comes from the bones. So, a boneless skinless breast can tend to be dry and not very flavourful.

I have found if you bread the breast and bake it, you still get a nice crust and it seems to keep the breast moist. The seasonings in the breading add a nice flavour.

Here’s how I make it.

Breaded Skinless Turkey Breast

Yield: 4 servings

Breaded Skinless Turkey Breast


  • 1 1/2 pound boneless skinless turkey breast
  • 1/2 cup flour
  • 2 teaspoon seasoning mix (chicken rub, Italian, Cajun, Greek, etc)
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup dry bread crumbs


  1. Cut the turkey breast into 4 pieces.
  2. Mix one teaspoon of the seasoning mix with the flour on a plate.
  3. Mix the egg and milk in a flat casserole.
  4. Mix the second teaspoon of the seasoning mix with the bread crumbs on a plate.
  5. Roll a turkey piece in the flour.
  6. Dip it in the egg mixture.
  7. Roll in the bread crumbs.
  8. Repeat with remaining pieces.
  9. Bake in a 375 F oven until the internal temperature reaches 165 F, about 40 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Breaded Turkey Breast

Breaded Turkey Breast 1

Breaded Turkey Breast 2

Breaded Turkey Breast 3


The Verdict

This makes a nice tasting moist breast that is still low in fat. She Who Must Be Obeyed added some Oven Fried Potatoes and her coleslaw. A delicious healthy meal!

The Old Fat Guy

Get our best recipes & expert tips right into your inbox!

Join over 10k subscribers

By submitting above, you agree to our privacy policy.
Share this post:

4 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *