A crispy turkey cutlet. A great alternative to pork, veal or chicken. I like to serve it with oven fried peppers, oven roasted mushrooms and a crisp green salad.
INGREDIENTS:
6 turkey cutlets
2 cups Panko bread crumbs
2 eggs
2 ounces of milk
1/2 cup of flour
salt
freshly ground black pepper
vegetable oil to saute
1 Lemon cut into wedges
METHOD:Preheat oven to 400 F. Prepare a large cookie sheet (or two) with parchment paper.
Season cutlets with salt and pepper.
In a large bowl, beat two eggs with some salt and pepper. Stir in milk. Set aside.
Place flour in a plate. Set aside.
In flat bowl mix breadcrumbs with more salt and pepper.
Dredge cutlets in flour, shake off excess and then dip in egg mixture. Dip in breadcrumbs.
Over medium high heat, in a large frying pan, add a about four tablespoons of vegetable oil. You will need to do this with each batch. Quickly saute the cutlets in batches (2 or 3) just until lightly golden. A minute per side.
Place sauteed turkey cutlets on prepared cookie sheet. Pop cutlets into 400 F oven for 20 minutes or until they are golden brown. Flipping half way through cooking time. Cutlets are ready when they are no longer pink inside and juices run clear.
Once they are ready, drain on paper towels for 10 minutes. Serve with a squeeze of fresh lemon juice.
TIPS:
1. I prefer Panko to regular breadcrumbs, because the schnitzel stays crispy even after having been refrigerated.
2. I usually double the above recipe, hoping for leftovers.
3. Make ahead suggestions:
- After you finish breading, refrigerate until you are ready to cook them. Since they are cold it may take an extra minute for them to become golden before you pop in oven. But same amount of time in the oven.
- Once they are breaded, you can freeze for future use. Only do this if the cutlets are fresh and not previously frozen. Freeze by layering parchment paper between each schnitzel. The cutlets can be sauteed directly from frozen, just increase the saute time. Oven time is the same.
- Prepare completely, however only partially cook. Do this by reducing the cooking time in the oven to 12-15 minutes. Cool at room temperature for 20 minutes and refrigerate. When you are ready to serve, pop in a 425F oven for 8 to 10 minutes.
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