Lemon Turkey Cutlets
Lemon Turkey Cutlets
This dish offers a recipe for breaded turkey cutlets that puts a spin on the expected turkey slices.This recipe is by Bill Daly and was originally published in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
10
minutes
Servings
6
Total time: 40 minutes
Ingredients
- 1 3/4 pound pounds turkey breast, skin and bone removed
- 1 cup flour
- 1/2 teaspoon kosher salt
- freshly ground pepper
- 3 eggs
- 1 1/2 cup panko breadcrumbs
- 1 tablespoon each of fresh oregano, grated lemon zest
- 1 cup grated grana padano cheese or other grating cheese
- 2 tablespoon each of olive oil, butter
- orange and lemon wedges
Directions
- Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices.
- Place each piece between two pieces of waxed paper or plastic wrap.
- Pound the turkey with a large flat meat pounder until slices are 1/4- to 3/8-inch thick.
- Place the flour in a bowl; season with salt and pepper.
- Crack the eggs into a small bowl; season with salt and pepper; whisk well.
- Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl.
- Dip both sides of the turkey slices in the flour, shaking off the excess.
- Next, dip the slices in the beaten eggs, letting the excess drain off.
- Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the 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 the pan.
- Cook, turning, until the pieces are golden brown on each side, 8-10 minutes.
- Serve garnished with orange and lemon wedges.