Crispy turkey escalopes (Print Version)
# Ingredients:
→ For the turkey cutlets
01 -
4 turkey cutlets
02 -
1/2 cup all-purpose flour
03 -
1 cup breadcrumbs
04 -
2 large eggs
05 -
Salt and pepper to taste
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1/2 teaspoon paprika (optional)
07 -
1/2 teaspoon garlic powder (optional)
08 -
2 tablespoons olive or vegetable oil for frying
# Instructions:
01 -
Grab three shallow plates: put the flour in one, beat the eggs in another, and spread the breadcrumbs in the third. Toss the optional spices, salt, and pepper into the breadcrumbs and stir to combine.
02 -
Pat each turkey cutlet dry with paper towels. Sprinkle both sides with salt and a bit of pepper.
03 -
Lightly coat each cutlet with flour. Shake off extra flour before moving on.
04 -
Take the floured cutlet and dunk it into the beaten eggs, making sure it’s fully covered.
05 -
Press the cutlet into the breadcrumbs, turning it over to ensure both sides are covered well.
06 -
On medium heat, warm up the olive or vegetable oil in a large frying pan.
07 -
Place the breaded cutlets in the hot pan. Cook each side for 3 to 4 minutes until golden and cooked through.
08 -
Transfer the cooked cutlets to a plate lined with paper towels to soak up any extra oil.
# Notes:
01 -
Serve with lemon wedges for a zesty finish.
02 -
Store leftovers in the fridge for up to two days.