How To make Fried Turkey Cutlets
2 c Buttermilk, lowfat
2 ts Worcestershire
2 ts Mustard
1/2 ts Cayenne
1/2 Onion, small, sliced thin
1 Garlic clove, sliced thin
1 1/2 lb Turkey breast cutlets
3/4 c Bread crumbs
Salt and pepper 1/2 Gravy recipe
Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or overnight. Preheat the oven to 350. Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate and season with salt and pepper. Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with cooking spray and warm over moderately high heat. Add one-third of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat with more spray and the remaining turkey. Serve hot, spooning gravy over the top. Serve perhaps with dumplings or spaetzle. Food and Wine, April 1995
How To make Fried Turkey Cutlets's Videos
Fried Turkey Chops aka Turkey Breast Cutlets
Hi Friends! I recently learned about turkey chops and couldn’t wait yo find them and fry them up! Let me know your thoughts on this video.
As always, adjust the seasonings to make it for your tastebuds.
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Peace!
Aunt DeeDee
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Fried Turkey Chops aka Turkey Cutlets
Ingredients
6 turkey chops ska cutlets
2 cups of whole wheat or all purpose flour
1/2 tbs avocado oil
1/2 tbs Worchestire Sauce
1 large egg
1 1/2 cup buttermilk
1/3 cup cooking oil
3 tsp all purpose seasoning
1 tsp Cajun Seasoning
Directions
Place all of the spices in a small bowl and whisk together. Set aside.
Rub the chop with avocado oil.
Sprinkle 1 1/2 tsp of the mixed spices on both sides of each turkey chop. Rub the Worcestershire sauce into the cutlets. Cover and set in the refrigerator for one hour.
**Although I did not do this in the video, it would be okay to let the turkey chops soak in the buttermilk and egg mixture in the refrigerator for one hour. This will help make the turkey chop extra moist.
Whisk the egg into a shallow dish and add the buttermilk. Whisk in
1/2 tsp of the mixed spices into the egg mixture.
Place the flour in a shallow pan.
Whisk 1/2 tsp of the mixed spices into the flour until well blended.
Extra Crispy Turkey Chops
Dredge each turkey chop in the flour mixture.
Then dredge into the egg mixture and back into the flour. Pat each side and let the cutlet rest for one minute before gently placing in the hot oil.
Single Crust
Dredge the turkey cutlets into the egg mixture and then into the flour. Let it rest one minute before placing in hot cooking oil.
Heat vegetable oil and butter in a large skillet on medium to medium high heat.
Cook 2 the cutlets one to two at a time for 3-4 minutes on each side.
Remove from oil and rest on a paper towel covered plate.
“Frying Turkey Chops”
This is a version of raw and uncut of cooking with Chef Jay, if you don’t eat pork or trying to stop eating pork, this is the best option compared to pork chops. In other words, they’re turkey chops and you get this lean thick cut of meat that is very delicious after frying them.
Pan-Seared Turkey Cutlets with Wine Sauce- Martha Stewart
Here’s an easy and delicious way to serve a turkey breast. The robust flavor of the seasoned turkey goes particularly well with a quick mustard and herb pan sauce.
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How To Fry Turkey Chops | Turkey Chops
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Turkey Cutlets with Parmesan Crust
Turkey Cutlets with Parmesan Crust, make them in a skillet or air fryer!
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