|
|
|
MailTribune.com
  • Lemon Turkey Cutlets

    ready in: 40 minutes
    • email print
  • 1 3/4 pounds turkey breast, skin and bone removed
    1 cup flour
    1/2 teaspoon kosher salt
    Freshly ground pepper, to taste
    3 eggs
    1 1/2 cups panko breadcrumbs
    1 tablespoon each: fresh oregano and grated lemon zest
    1 cup grated Grana Padano cheese or other grating cheese
    2 tablespoons each: olive oil and butter
    Orange and lemon wedges, for garnish (optional)
    Cut each of the turkey breasts on the bias and diagonally into 3/4-inch-thick slices. Place each piece between 2 pieces of waxed paper or plastic wrap and pound with a large, flat meat mallet until 1/4 to 3/8 inch thick.
    Place the flour in a bowl; season with the salt and pepper. Crack the eggs into a small bowl; season with salt and pepper; whisk well. In a third bowl, combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper.
    Dip both sides of turkey slices in flour, shaking off excess. Next, dip slices in beaten egg, letting excess drain off, then dip into breadcrumb mixture, using fingers to coat each side. Tap off excess. Set aside in a single layer on a foil-lined baking sheet.
    Heat the oil and butter in a large skillet over medium-high heat. Add turkey in a single layer, in batches if necessary. Do not overcrowd pan. Cook, turning, until pieces are golden-brown on each side, 8 to 10 minutes. Serve garnished with the orange and lemon wedges, if desired. Makes 6 servings.
Reader Reaction
      • calendar