Total time: 30 minutes | Serves 4
Note: Look for panko at Asian markets and well-stocked supermarkets.
- 1/3 cup oil
- 2 tablespoons butter
- 1 1/4 pounds turkey cutlets
- Salt, pepper
- 1/3 cup flour
- 2 eggs, beaten
- 3/4 cup panko (Japanese bread crumbs)
- 1 lemon, cut into 4 wedges
Step 1Heat oil and butter in large skillet over medium-high heat.
Step 2Season cutlets with salt and pepper to taste. Dredge cutlets with flour, shaking off excess. Dip in eggs, then panko. Place cutlets in hot skillet and cook until browned, about 4 minutes per side. Drain briefly on paper towels. Serve with lemon wedges.
339 calories; 277 mg sodium; 183 mg cholesterol; 17 grams fat; 17 grams carbohydrates; 30 grams protein; 0.01 gram fiber.
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