French · Dinner
Fried Turkey Cutlet
Turkey breast cutlet pounded thin, dredged in flour, egg and panko, then pan-fried in butter and oil until golden and crisp. Served with fresh lemon juice, scattered parsley, and a simple arugula salad dressed with olive oil and lemon.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
32.8gFat
27.4gCarbs
1.6gSugar
2.4gFiber
865mgSodium
333mgChol
11.9gSat Fat
620mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
12mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pound turkey cutlet between plastic wrap to 1/2 inch thickness, then season both sides with salt and black pepper.
2
Dredge
Coat cutlet in flour, shaking off excess, dip in beaten egg, then press into panko until fully coated.
3
Fry
Heat butter and 1 tablespoon oil in a skillet over medium heat until foaming. Fry cutlet 3 to 4 minutes per side until deep golden and firm when pressed.
4
Rest
Transfer cutlet to a wire rack and rest 5 minutes so crust stays crisp and juices settle.
5
Toss
In a bowl, toss arugula with 1 teaspoon oil and a squeeze of lemon juice until lightly coated.
6
Plate
Place cutlet on a plate with dressed arugula alongside, scatter with parsley, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g turkey breast cutlet, pounded to 1/2 inch thickness
- 6 tbsp46g all-purpose flour
- 22 large eggs, beaten
- 1 cup60g panko breadcrumbs
- 4 tbsp56g unsalted butter
- 2 tbsp30ml olive oil
- 11 lemon, for squeezing and serving
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 40g40g arugula, for serving
- 2 tsp10ml olive oil, for the salad
