I'll never make turkey cutlets again! (fry, shrimp, tea, quick)

[momtothree]

I use the cutlets for quick meals.

Such as pounding them thin, salt/pepper and cooking a minute per side in hot olive oil. Deglaze pan with white wine, squeeze of lemon and a pat of butter with favorite herb. Cook another minute and done. Serve sauce over cutlets.

We also like them in stir fry.

[DontH8Me]

Originally Posted by Dirt Grinder

Try turkey cutlet Schnitzel. Slice the cutlets about 3/4 inch thick and pound them out to one half inch thick. Dredge them in flour, dip them in egg wash, dredge them in salt/pepper/thyme/garlic powder seasoned panko crumbs, then pan-fry to a golden brown. Serve with a cucumber salad, pan-fried potatoes, pickled red cabbage, and hearty mustard .

Thanks DG, I'll be over tonight with a bottle of Chardonnay, and what shall I bring for dessert? How about some strudel, in keeping with the theme of the meal?

[Dirt Grinder]

Originally Posted by DontH8Me

Thanks DG, I'll be over tonight with a bottle of Chardonnay, and what shall I bring for dessert? How about some strudel, in keeping with the theme of the meal?

Come on over. I don't have turkey cutlets on-hand but I do have some nice chicken cutlets that I use for Chicken Schnitzel. Gotta love a nice strudel .

[Cavaturaccioli]

Pound 'em thin and use them in a Marsala recipe. Excellent

[maggie2101]

I've used them to make Turkey Parmesan and it turned out good.

[lubby]

Originally Posted by Dirt Grinder

Try turkey cutlet Schnitzel. Slice the cutlets about 3/4 inch thick and pound them out to one half inch thick. Dredge them in flour, dip them in egg wash, dredge them in salt/pepper/thyme/garlic powder seasoned panko crumbs, then pan-fry to a golden brown. Serve with a cucumber salad, pan-fried potatoes, pickled red cabbage, and hearty mustard .

These were thin cutlets, no need to pound them.

[momtothree]

Originally Posted by lubby

These were thin cutlets, no need to pound them.

Pounding isn't so much for thinness but to tenderize it.

[Chava61]

Originally Posted by somebodynew

Never made them! Can you tell us what you do to prepare them correctly?

I haven't made them recently. But I dipped them in egg and afterward in bread crumbs mixed with seasonings to taste and then pan-fried them.

[Cliffie]

Originally Posted by Chava61

Turkey cutlets can be very tasty if prepared correctly!

OK, what do you mean by correctly?

[Sage 80]

They taste best with a sauce, IMO. They've been delicious and moist when I made them Parmigiana or Francese style. Even simple turkey gravy should be good with them.