Chicken Fried Turkey Cutlets

April 14, 2013 at 6:38 pm | Posted in Main Dish, My Own Creation, Supper, Turkey Cutlets, Uncategorized | Leave a comment

I had a package of turkey cutlets; there were only two. What to do??

I found a really cool recipe on AllRecipes and even printed it off and Pinned it but today, decided not to make it after all.  I had an opened container of heavy cream that eventually was going to go bad, so I decided that rather than waste it, to dump it into the container with the cutlets and make something like a chicken fried steak, but with turkey cutlets.  Here’s how it turned out!

Ingredients:

2 turkey cutlets

heavy cream

Japanese panko, about 2 cups

3 tbsp. rosemary

3 tbsp. parsley

2 tbsp. salt

2 tbsp. pepper

oil for skillet

This morning, before leaving for Mass, I poured the cream into the container of cutlets.

There was just enough to cover the turkey.

I returned the container to the fridge until around 4:30.  I made the panko for dredging the cutlets next by putting the panko crumbs and the seasonings into an 8 x 8 dish.

Now, there were just two cutlets and they were pretty nice sized but I decided to get the meat tenderizer out.  First, though, I sliced each cutlet into smaller pieces.  Then, I tenderized each piece and returned them to the cream to sit and wait for me.

Pour the oil into the skillet; you don’t need a lot, maybe about 1/4 inch.  Heat it on HIGH, until it starts to shimmer and then you can lower it to medium-high.  Take a slice of turkey, let the cream drip off, then dredge it in the panko.

Slowly – so that the turkey doesn’t splatter – add each piece to the hot oil.

 

Cook for about 8 minutes on each side, turning carefully.

Nice and pretty and browned!

They were very delicious.  Hubby said that they would also be delicious made like chicken Parmesan:  topped with a nice marinara and a slice of Provolone, on a plate of spaghetti.  I’ll have to keep that in mind!