Did you get enough turkey at Thanksgiving? I didn’t. I eat it as often as a lot of people eat chicken. My quest for recipes is an on-going process. There is one old faithful recipe I make often and it is turkey cutlets. My husband loves them. My neighbors do too. All I have to do is make one quick call or text and they come right over. I see big smiles when I cook them and that is a good thing.
This is a simple recipe. Well, it is simple to me. There are only a few ingredients. A quick fry in the pan and they are done. I usually serve turkey cutlets with mashed potatoes, green beans and rolls. I hear they make a good sandwich. I need to find out more about it and what toppings and bread to use. Once I find the right one, I’ll be sure to post about it.
You can find fresh turkey cutlets in the meat section. This time of year is when they seem to be most available. It is probably because of all the fresh turkeys they stock for holiday cooking. I love it because there is plenty and I can make tetrazzini, soup, reubens, salad, and lots more.
The recipe is one I have used for years. It is a basic breading done with flour, eggs, and breadcrumbs. I use the Italian-style breadcrumbs because I like the seasonings in them. It makes it even simpler with less ingredients and yet has plenty of flavor. Make them for a nice weeknight meal. And be sure to give me suggestions on a great sandwich to make with them.
- 8 turkey cutlets (thin sliced fresh turkey breast)
- Salt and pepper
- All-purpose flour, for dredging
- 3 eggs, beaten
- 1½ to 2 cups Italian-style breadcrumbs
- Unsalted butter, for frying
- Olive oil, for frying
- Set up a breading station with 3 containers for flour, eggs, and breadcrumbs. Make sure the containers are wide enough for the cutlets.
- Season the cutlets lightly with salt and pepper. Dredge one cutlet in the flour and shake off the excess. Dip cutlet in the eggs to coat completely. Dredge the cutlet in the breadcrumbs to fully coat and then shake off the excess. Place breaded cutlet aside and repeat process with remaining cutlets.
- In a large non-stick saute pan or skillet, add 1 to 2 tablespoons of butter and some olive oil. You only want a thin layer of oil/butter (enough to cover the bottom of the pan). Heat the butter and oil over medium-high heat. You can test to see if it is hot enough by dropping some breadcrumbs in the pan and if it sizzles it is ready.
- Place a few cutlets in the pan and cook for a few minutes on each side, until lightly browned on each side. Do not over crowd the pan. You can keep the cooked cutlets warm in the oven on a warm setting or by turning the oven on for a few minutes to get it warm and then turning the oven off.
- Repeat cooking the remaining cutlets, adding more butter and oil to the pan as needed. Serve warm.