Another option in the extensive lineup of products from Gardein – all of them frozen, 100% plant based meat substitutes. These cutlets seek to emulate a thin, breaded piece of meat and do so without much of the fat and calories of their animal derived counterparts. While the headline faux-meat is turkey, you could use these happily in place of breaded pork or chicken.
Taste wise the cutlets are decent, if you enjoy Gardein’s other faux chicken pieces, these are similar. I find the taste starts to get a little one note half way through a couple of cutlets. I’d certainly use these from time to time, but ensure I had plenty of gravy/sauce/add ons.
Texture wise these are quite palatable, and aren’t at all mushy; they have a pleasing meaty chew and the exterior breading has an enjoyable crisp crunch. I did find the gravy lacking myself, in flavor and quantity; but this is just a small quibble.
I find these cutlets make for a great meat free option for a traditional Sunday roast dinner. Served with a side of roasted potatoes, a couple of roast vegetables of your choice and maybe a hefty mound of stuffing. The Gardein cutlets are the best option I’ve found to date for such a meal.
Another good option for these Gardein cutlets would be emulating turkey sandwiches, another favorite of mine, T-Day sandwiches: a nice crusty bun or roll, a Turk’y cutlet, some stuffing and a nice cranberry relish or sauce.
Gardein Lightly Breaded Turk’y Cutlets – what’s in the bag
Inside the bag, you’ll find four cutlets and two bags of gravy. The serving size is two cutlets per diner, so from one bag you’ll basically have enough dinner for two. Personally, I think the amount of gravy is a little low, you might want to supplement or switch this out for the gravy of your choice; because lets be honest, everyone enjoys a lake of gravy, not a puddle 🙂
Gardein Lightly Breaded Turk’y Cutlets
Here’s a cooked cutlet with a side of roast cauliflower and Trader Joe’s julienned vegetables.
What’s a fair price?
Walmart can retail all the Gardein products for as low as $3.97; typical pricing seen at competitors is usually around the $4.49 mark.
Gardein Lightly Breaded Turk’y Cutlets cooking instructions and nutrition
Cooking couldn’t be simpler, 20 minutes in the oven at 450f. The instructions don’t say to, but I flip them halfway through cooking, and add an extra minute or two either side to get them a little extra crispy.
Are Gardein Lightly Breaded Turk'y Cutlets any good?
A decent meat substitute that’s easy to prep and can be used in a range of meals from roast dinners to sandwiches. You might want to sub out the gravy for your own personal favorite though.
Other Gardein products to check out
- Gardein Plant-Based Chili review
- Gardein Ultimate Plant-Based Jerky
- Gardein Ultimate Plant-Based Chick’N Filet reviewed
- Thai yellow curry with veggie chicken
- Gardein Ultimate Chick’N Tenders – the best yet?
- Gardein Crispy Golden Chick’N Nuggets – average at best
- Marie Callender’s Meatless Gardein Be’f Pot Pie review
- Gardein expand out of the freezer aisle with new soup
- Gardein Ultimate Plant-Based Burger review
- Asian salad with soy sauce fried Gardein tenders
- Asian salad with Gardein seven grain tenders
- Gardein Sweet And Tangy Barbecue Wings review
- Fajitas with Gardein chicken strips
- Asian salad with Gardein chicken strips
- Caesar salad with Gardein Seven Grain Tenders
- Gardein Breakfast Saus’age Patties review
- Gardein Savory Stuffed Turk’y
- Gardein Seven Grain Crispy Tenders review
- Review: Gardein Meatless Chick’n Strips
- Review: Gardein The Ultimate Beefless Ground
- Review: Gardein Home Style Meatless Meatloaf
- Review: Gardein Skillet Meals Asian Style Chick’n Fried Rice
- Review: Gardein The Ultimate Beefless Burger
- Review: Gardein The Ultimate Beefless Sliders
- Review: Gardein Lightly Breaded Turk’y Cutlets
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!