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Whitetail Tips

Wild Turkey Breast Cutlets

December 21, 2010


Serves: 3-4
Prep Time: 20 minutes
Cook Time: 15 minutes

This recipe can serve as the base for Wild Turkey Breast Parmigiana. Layer the cooked cutlets with your favorite pasta sauce, shredded mozzarella cheese, ricotta cheese and parmesan. Pop it in a 350 degree oven for about 30 – 40 minutes until the cheeses are warmed and melted.

1 ½ lbs. wild turkey breast
1 cup all-purpose flour
2 eggs
1-2 cups seasoned bread crumbs
salt and pepper to taste
¼ cup grated parmesan cheese
½ cup canola oil

Remove all the connective tissue and fat from the turkey breast. Slice the breast into thin cutlets. Pound the cutlets to about 1/8-inch thickness. If available, tenderize additionally with a Jaccard tenderizer.

Place the flour in a shallow bowl. Season the flour with salt and pepper. Place the two eggs in another shallow bowl and scramble them slightly. Place the breadcrumbs in a third shallow bowl and add the Parmesan cheese for additional flavoring.

Take each cutlet through the following process. Flour a cutlet and shake off the excess flour. Then place the cutlet in the eggs and coat well. Last, place the cutlet in the seasoned bread crumbs and make sure it is coated well on both sides. Place each cutlet on a platter to rest before cooking.

Heat the oil in a skillet over medium-high heat. Because the cutlets are so thin, be sure to keep an eye on them while they are cooking. Depending upon how high your heat is, and the thickness/thinness of each cutlet, they could take anywhere from 45 seconds to about 2 minutes per side. Place a few cutlets in the heated oil. Do not overcrowd the pan. When the cutlet is cooked well on one side, turn it over to cook the other side. This cooking process should go quickly.

When the cutlets are cooked, place them on a paper towel-lined plate. Serve with roasted potatoes and broccoli. Or, you can serve them for a sandwich with some tomatoes, honey mustard, and cheese. Enjoy!

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