Post by barb43 on Apr 11, 2024 1:39:25 GMT
Sauteed Panko-Crusted Turkey Cutlets
This is so delicious, juicy, easy-to-make . . . and likely doesn't even take 30 minutes.
Ingredients:
4 turkey cutlets, about 1/2 inch thick (about 1 1/2 pounds)
1 cup all purpose flour
2 eggs, beaten
1 cup Panko (Japanese bread crumbs); you may need more depending on the size of your cutlets
2 tablespoons finely grated Parmesan or Pecorino-Romano cheese
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
Directions:
1. Place the flour, beaten eggs, and panko each into their own wide shallow bowl or baking dish (you're setting up an assembly line of coatings).
2. Add the grated Parmesan or Pecorino cheese to the panko and use a fork to gently combine so that you have a panko/cheese mixture.
3. Season the turkey cutlets with salt and pepper.
4. Working with one cutlet at a time, place a cutlet first in the flour, turning it to coat completely; shake off the excess.
5. Dip the flour-coated cutlet into the beaten eggs, letting any excess drip off.
6. Finally, place the egg-coated cutlet into the panko/cheese mixture, turning it and pressing the crumbs into the turkey to coat evenly.
7. Repeat with the other 3 cutlets. Lay them on a plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes (this helps the coating adhere).
8. In a large fry pan or sauté pan (12" to 14", large enough to hold all 4 cutlets at once) over medium heat, heat the olive oil and butter until the butter foams.
9. Place the turkey cutlets into the pan and cook slowly over medium-low heat until golden brown, about 6 to 7 minutes a side. Keep the heat at a low enough level so that the surface of the coated cutlets doesn't burn before the turkey has fully cooked.
10. Turn and cook the other side, again for 6 to 7 minutes.
11. Remove from the fry pan and serve.
The cooked cutlets can be kept in a warm (325° F) oven for about 10 minutes before serving. Don't keep there too long, however, because while the surface will stay crunchy, the meat will dry out.
This is so delicious, juicy, easy-to-make . . . and likely doesn't even take 30 minutes.
Ingredients:
4 turkey cutlets, about 1/2 inch thick (about 1 1/2 pounds)
1 cup all purpose flour
2 eggs, beaten
1 cup Panko (Japanese bread crumbs); you may need more depending on the size of your cutlets
2 tablespoons finely grated Parmesan or Pecorino-Romano cheese
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
Directions:
1. Place the flour, beaten eggs, and panko each into their own wide shallow bowl or baking dish (you're setting up an assembly line of coatings).
2. Add the grated Parmesan or Pecorino cheese to the panko and use a fork to gently combine so that you have a panko/cheese mixture.
3. Season the turkey cutlets with salt and pepper.
4. Working with one cutlet at a time, place a cutlet first in the flour, turning it to coat completely; shake off the excess.
5. Dip the flour-coated cutlet into the beaten eggs, letting any excess drip off.
6. Finally, place the egg-coated cutlet into the panko/cheese mixture, turning it and pressing the crumbs into the turkey to coat evenly.
7. Repeat with the other 3 cutlets. Lay them on a plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes (this helps the coating adhere).
8. In a large fry pan or sauté pan (12" to 14", large enough to hold all 4 cutlets at once) over medium heat, heat the olive oil and butter until the butter foams.
9. Place the turkey cutlets into the pan and cook slowly over medium-low heat until golden brown, about 6 to 7 minutes a side. Keep the heat at a low enough level so that the surface of the coated cutlets doesn't burn before the turkey has fully cooked.
10. Turn and cook the other side, again for 6 to 7 minutes.
11. Remove from the fry pan and serve.
The cooked cutlets can be kept in a warm (325° F) oven for about 10 minutes before serving. Don't keep there too long, however, because while the surface will stay crunchy, the meat will dry out.