Receta Parmesan-Breaded Turkey Cutlets Recipe
Parmesan-Breaded Turkey Cutlets Recipe
How to make Parmesan-Breaded Turkey Cutlets Recipe
Pair this recipe up with some mashed new red potatoes and grilled asparagus. Wash it down with a European Pilsner!
Ingredients
2 boneless, skinless turkey tenders ( about 10 ounces each )
1/2 teaspoon salt
1/4 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
1/4 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 1/4 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.
Cook’s tip:
These crispy cutlets are made from turkey tenderloins. If tenders are not available, you can cut slices from a breast of Turkey. First remove the skin and carve the turkey off the bone. Cut 1/2 inch slices and pound them to make cutlets about 1/4 inch thickness.
Parmesan-Breaded Turkey Cutlets Recipe
Author: Recipe courtesy of “Great Food Great Beer, The Anheuser-Busch Cookbook”
Serves: 4
Pair this recipe up with some mashed new red potatoes and grilled asparagus. Wash it down with a European Pilsner!
- 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.
3.2.2265
Recipe courtesy of “Great Food Great Beer, The Anheuser-Busch Cookbook”