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.
2 eggs, lightly beaten with 2 tablespoons cold water
1 1/2 cup dry bread crumbs
1 1/2 pound turkey breast cutlets
1/2 teaspoon fine sea salt, to taste
Canola oil for frying
3 lemons, cut into wedges
1/4 teaspoon ground black pepper
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.
Per Serving:540 calories (110 from fat), 12g total fat, 1.5g saturated fat, 175mg cholesterol, 770mg sodium, 51g carbohydrates, (3 g dietary fiber, 3g sugar), 54g 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.