For turkey cutlets, ask your butcher to slice turkey breast as thinly as possible, then flatten the pieces with a meat mallet. Tenderize the cutlets further at home by placing them between sheets of wax paper and pounding them lightly with a meat mallet yourself.
Special Diets:
Ingredients
Method
Transfer flour, eggs and bread crumbs to three separate wide, shallow dishes.
Working with one turkey cutlet at a time, season turkey all over with salt and pepper, then dredge in flour, shaking off the excess.
Next, dip cutlet in egg-water mixture and let excess drip off.
Finally, dredge cutlet in bread crumbs and shake off excess.
Transfer cutlets to a plate as done.
Heat about 1/2 cup oil in a large skillet over medium high heat.
Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side.
Transfer to a paper towel-lined plate and set aside.
Repeat process with remaining cutlets, adding more oil to skillet if needed.
Serve turkey cutlets warm, with lemon wedges on the side.
Nutritional Info
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.