I originally made this dish using chicken breasts. The turkey cutlets we get here are only about 1/4″ (.5cm) thick. I can cook them quickly in a hot skillet, making the crust extra crispy, without worrying that the turkey won’t be cooked through.
I could, of course, pound the chicken breasts to an even thinness and get the same effect… but, I don’t have to. I have turkey cutlets.
According to the VOTI (Voices on the Internet) I should use Panko bread crumbs for something like this. I have no idea what they are as they’re not available out here in farm country.
Curses! In an effort not to tell a lie, I just went on Amazon France, and yes, they do sell Panko ‘Japanese’ Bread Crumbs.
Now I’ll have to try them….
Click here to Pin Fried Turkey Cutlets, Mustard Crust
PrintFried Turkey Cutlets, Mustard Crust
The turkey cutlets I get are very thin – a hot skillet has a crisp crust and tender turkey in minutes.
Ingredients
- 12oz (350gr) thin turkey cutlets, cut into serving sizes
- 1 egg
- 2 tbs Dijon-style mustard
- 1/3 cup bread crumbs
- 1/3 cup Parmesan cheese
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 4 tsp olive oil
Instructions
- In a bowl flat enough that you can lay the cutlets flat (or a plate or whatever works) lightly beat the egg with a fork.
- Add the mustard and beat until well combined.
- In another, similar bowl combine the bread crumbs, Parmesan, herbs and garlic powder.
- Using tongs or fingers, dip cutlets in the egg/mustard mixture, then in the crumb/cheese mixture, coating well.
- Lay out on wax or parchment paper and let rest for 5 – 10 minutes.
- Heat 2 tsp oil in nonstick skillet large enough to hold all of the cutlets (or do it in two batches and keep them warm in 250F (125C) oven).
- When pan is hot (medium-high heat) add cutlets and sauté 5 – 6 minutes, until nicely brown.
- Add remaining 2 tsp oil to skillet and turn cutlets.
- Sauté on other side for another 4 – 5 minutes, until nicely browned and done.
- Remove and serve.
Notes
I used ‘fine bread crumbs’ that I buy. Use what you like – even cracker crumbs would work.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 455
- Sugar: 1.4 g
- Sodium: 977.1 mg
- Fat: 18.8 g
- Saturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 14.4 g
- Fiber: 0.9 g
- Protein: 51.2 g
- Cholesterol: 200.1 mg
Or try Turkey Cutlets with Horseradish Sauce
I was able to buy wild rice on Amazon France this winter, also – another first!
As to the bread crumbs – my mother always used Saltine crackers. She would turn them into crumbs by putting them between sheets of wax paper and rolling them with a rolling pin. I loved that job – when she let me do it.
I use Progresso Fine Bread Crumbs Italian Style which just means they have a little Italian seasoning in the crumbs. I use them for chicken, fish, cheese, anything I have to bread. I haven’t noticed a huge difference with the Panko or these. I think it’s more how hot the pan is than the crumbs though I admit, the Panko are justhismuch lighter. But not much. And I do chicken breasts because I don’t see turkey cutlets, so I slice through the chicken breast to make two and then pound them. But that’s me. I’ll do this one because it looks yummy. 🙂
That works for chicken…. As to the Panko – I’ve just always been curious as they seem to be such a big thing in the U.S. I probably won’t order them as they seem expensive here. My plain crumbs are just fine when seasoned.
And the Saltine crumbs were good!
Those Progresso ones are perfect on Walleye. You don’t have Walleye there, do you?
No walleye – actually, I don’t know of any local fish, although I’m sure there are some. We have lots of lakes and rivers but I rarely see anyone fishing.
I would inhale this dish ! Those mustardy crumbs would be so delicious ! I barely cook now so will just have to dream about this !
Actually, I dream about barely cooking lol