Lemon turkey cutlets: The whole bird a daunting endeavor? For those who just don't want to wrestle with a big turkey, parts are the answer. (Bill Hogan/Chicago Tribune) |
1 cup flour
1/2 teaspoon kosher salt
Freshly ground pepper
3 eggs
1 1/2 cups panko breadcrumbs
1 tablespoon each: fresh oregano, grated lemon zest
1 cup grated Grana Padano cheese or other grating cheese
2 tablespoons each: olive oil, butter
Orange and lemon wedges
1. Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices. Place each piece between two pieces of waxed paper or plastic wrap. Pound the turkey with a large flat meat pounder until slices are 1/4- to 3/8-inch thick.
2. Place the flour in a bowl; season with salt and pepper. Crack the eggs into a small bowl; season with salt and pepper; whisk well. Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl. Dip both sides of the turkey slices in the flour, shaking off the excess. Next, dip the slices in the beaten eggs, letting the excess drain off. Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the excess. Set aside in a single layer on a foil-lined baking sheet.
3. Heat the oil and butter in a large skillet over medium-high heat. Add turkey in a single layer, in batches if necessary. Do not overcrowd the pan. Cook, turning, until the pieces are golden brown on each side, 8-10 minutes. Serve garnished with orange and lemon wedges.
Nutrition information:
Per serving: 426 calories, 15 g fat, 6 g saturated fat, 183 mg cholesterol, 32 g carbohydrates, 37 g protein, 475 mg sodium, 1 g fiber.
Slow cooker turkey breast
Prep: 15 minutes
Cook: 3 hours
Servings: 8 to 10
Note: From "Basic to Brilliant, Y'All," by Virginia Willis. Experiment, if you like, with turkey drumsticks or thighs instead of the breast.
Season a 4- to 6-pound boneless turkey breast with coarse salt and freshly ground pepper. Place the turkey, skin side up, in a slow cooker. Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey. Seal with the lid. Cook on high heat, turning once, until tender, 3-4 hours.
1/2 teaspoon kosher salt
Freshly ground pepper
3 eggs
1 1/2 cups panko breadcrumbs
1 tablespoon each: fresh oregano, grated lemon zest
1 cup grated Grana Padano cheese or other grating cheese
2 tablespoons each: olive oil, butter
Orange and lemon wedges
1. Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices. Place each piece between two pieces of waxed paper or plastic wrap. Pound the turkey with a large flat meat pounder until slices are 1/4- to 3/8-inch thick.
2. Place the flour in a bowl; season with salt and pepper. Crack the eggs into a small bowl; season with salt and pepper; whisk well. Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl. Dip both sides of the turkey slices in the flour, shaking off the excess. Next, dip the slices in the beaten eggs, letting the excess drain off. Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the excess. Set aside in a single layer on a foil-lined baking sheet.
3. Heat the oil and butter in a large skillet over medium-high heat. Add turkey in a single layer, in batches if necessary. Do not overcrowd the pan. Cook, turning, until the pieces are golden brown on each side, 8-10 minutes. Serve garnished with orange and lemon wedges.
Nutrition information:
Per serving: 426 calories, 15 g fat, 6 g saturated fat, 183 mg cholesterol, 32 g carbohydrates, 37 g protein, 475 mg sodium, 1 g fiber.
Slow cooker turkey breast
Prep: 15 minutes
Cook: 3 hours
Servings: 8 to 10
Note: From "Basic to Brilliant, Y'All," by Virginia Willis. Experiment, if you like, with turkey drumsticks or thighs instead of the breast.
Season a 4- to 6-pound boneless turkey breast with coarse salt and freshly ground pepper. Place the turkey, skin side up, in a slow cooker. Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey. Seal with the lid. Cook on high heat, turning once, until tender, 3-4 hours.
