0 (0)

Category: Mains

Crispy turkey cutlets

THERE'S one way to get a great TV dinner: Avoid the freezer. After eating a few, I realized everything on the tray could be easily improved just by starting from scratch. And so I set out to take the original ... Read more

Total time: 30 minutes | Serves 4
  • 1/2 cup slivered almonds
  • 1 cup fine dry bread crumbs
  • 3 tablespoons finely chopped fresh sage
  • 3 tablespoons finely chopped Italian parsley
  • 2 large cloves garlic, minced
  • Dash cayenne pepper
  • Salt
  • Freshly ground pepper
  • 2 eggs
  • 1 tablespoon milk
  • Flour, for dusting (about 3/4 cup)
  • 4 (4- to 5-ounce) turkey breast cutlets, about 1/2-inch thick
  • About 5 cups frisee or mesclun
  • 1/2 cup (1 stick) butter
  • 1 lemon, cut into 4 wedges

Step 1Heat the oven to 300 degrees. Spread the almonds on a baking sheet and toast until barely brown, about 10 minutes. Cool, then transfer to a blender and process until ground but not oily. Place in a shallow bowl and add the bread crumbs, sage, parsley, garlic, cayenne, and salt and pepper to taste.

Step 2Beat the eggs with the milk in a second shallow bowl. Have ready a third shallow dish with flour for dredging. Season the cutlets on both sides with salt and pepper. Dip them into the flour, then the egg mixture and finally dredge in the bread crumb mixture to coat both sides.

Step 3Divide the frisee or mesclun among TV trays, in the largest compartment, and set aside.

Step 4Heat 1 or 2 large skillets over medium-high heat. Add the butter and when the foam subsides, carefully lay the cutlets into the pan(s). Lower the heat to medium and cook until the cutlets are browned and crisp and cooked through, about 2 to 3 minutes on each side, depending on the thickness. Lay each on the greens on a tray and serve at once, with lemon for garnish.

Each serving:
650 calories; 627 mg. sodium; 223 mg. cholesterol; 29 grams fat; 10 grams saturated fat; 44 grams carbohydrates; 52 grams protein; 4.41 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Blanquette de veaux in traditional style
Grilled lobster with citrus and tarragon
Filled green peppers