Description
This delicious lightly fried turkey breast cutlet recipe (cotoletta di tacchino) is simple to make and downright delicious. And it makes a great addition to homemade Japanese ramen, used to make takeout-style turkey sandwiches, crispy turkey wraps, or eaten all by itself with a side of fries or homemade potato chips and dipped into your favorite sauce. Plus, it’s ready from start to finish in 20 minutes or less and is a great alternative to making chicken breast cutlets if you’re looking to switch things up a bit. This turkey breast recipe makes any meal fuss-free because both kiddos and adults alike, love this juicy, crispy turkey.
Ingredients
Scale
- 4 to 6 turkey breast cutlets
- 2 cups plain Japanese panko style bread crumbs (or favorite breadcrumbs) (114g)
- 2 large eggs
- 1/2 cup all-purpose or 00 flour (65-70g)
- salt to taste
- grapeseed oil (or another neutral oil) for frying
Instructions
- Set up the breading station. In a medium bowl, add the eggs and whisk well to combine and set aside. In a separate shallow bowl, add the flour and set aside. In a third shallow bowl, add the Panko bread crumbs (or regular bread crumbs) and set aside.
- Bread the turkey (1. flour 2. eggwash 3. breadcrumbs). Working with one piece of turkey at a time, dip each piece into the flour being sure to cover the entire surface on all sides, and gently tap off any excess flour and slide it into the eggwash. Turn the turkey over to completely coat and tap it gently on the side of the bowl to remove any excess eggwash. Add the turkey to the bread crumbs and using your “dry hand”, turn the turkey over to coat all sides pressing down each time to ensure good coverage. Place the breaded turkey onto a platter and repeat with the remaining pieces.
- Fry the turkey. Add about 1/4 to 1/2 inch of extra virgin olive oil or neutral cooking oil to a cast-iron or other heavy-bottomed skillet and heat over medium-high. Once the oil is hot (but not smoking), working in batches, gently place the turkey pieces into the pan in a single layer (being sure not to overcrowd them), season with salt, and fry until golden brown on the first side. Flip them over, salt them again and continue cooking (checking periodically with tongs for color) until golden brown and cooked through. Remove them to a paper towel-lined plate, and serve immediately. Enjoy!
Notes
- For a slightly healthier turkey breast cutlet, use whole wheat flour and whole wheat Panko bread crumbs for the coating. It’s delicious and you can’t taste any difference.
- Cut nugget or “finger” sized turkey breast pieces for kiddos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Meat + Chicken
- Method: Shallow Fry
- Cuisine: American
Nutrition
- Serving Size: 4 ounce serving
