Parmesan-Breaded Turkey Cutlets Recipe
Author: Recipe courtesy of “Great Food Great Beer, The Anheuser-Busch Cookbook”
Serves: 4
- 2 boneless, skinless turkey tenders ( about 10 ounces each )
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 3 slices whole wheat or white bread, torn into small pieces
- 1 tablespoon coarsely chopped fresh rosemary
- 3 tablespoons freshly grated Parmesan cheese
- 2 large eggs
- ¼ cup all-purpose flour
- 3 tablespoons extra virgin olive oil, or as needed
- Lemon wedges
- Cut each turkey piece in half crosswise.
- Butterfly each piece by cutting horizontally into the chicken and opening it like a book.
- Using a rolling pin or the flat side of a meat pounder, lightly pound each piece between 2 sheets of waxed paper until about ¼ inch thick.
- Sprinkle on both sides with the salt-and-pepper and set aside.
- In a food processor, combine the bread, rosemary, and Parmesan and process until finely chopped.
- Transfer the breadcrumb mixture to a pie plate.
- In a bowl, beat eggs until well blended.
- But the flower on a piece of lax paper.
- In a large, heavy skillet, heat the olive oil over medium-high heat.
- Dredge a turkey cutlet in the flour and shake off excess.
- Dip it in the egg, then in the breadcrumb mixture.
- Repeat with remaining cutlets.
- When the oil is hot, add two cutlets and cook until nicely browned on the first side, about 2 minutes.
- Turn and cook until browned on the second side, 2 to 3 minutes longer.
- Transfer to a platter and cover to keep warm.
- Repeat to cook the remaining two cutlets, adding more oil to the pan if needed.
- Served with the lemon wedges.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/parmesan-breaded-turkey-cutlets-recipe/
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