The steps involved in making your panko-crusted turkey cutlets is well worth it - the end result, and the flavours together, are delicious.
- Prep Time20 Minutes
- Cook Time15 Minutes
- Ready In Time35 Minutes
Ingredients
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Crispy Panko Turkey Cutlets
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4 Canadian Turkey Breast cutlets OR
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1 boneless, skinless Canadian Turkey Breast (approx 500g/1 lb.), cut into 4 cutlets
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1/2 cup (125 mL) Flour
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1 large Egg
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2 Tbsp (25 mL) Milk
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Salt and Pepper
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2 cups (500 mL) Panko Bread Crumbs
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1/2 cup (125 mL) Vegetable Oil
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Asian Slaw
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2 cups (500 mL) shredded Napa Cabbage
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2 cups (500 mL) shredded Red Cabbage
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1 Red Bell Pepper, thinly sliced
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1 small Red Onion, thinly sliced
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2 Carrots, julienned
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6 Scallions, chopped
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1/2 cup (125 mL) fresh Cilantro
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1/2 cup (125 mL) crushed Peanuts
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Dressing
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1/4 cup (60 mL) Rice Wine Vinegar
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2 tbsp (25 mL) Canola or Vegetable oil
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2 Tbsp (25 mL) Soy Sauce
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1 Tbsp (15 mL) Brown Sugar
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1 Tbsp (15 mL) grated fresh Ginger
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2 tsp (10 mL) Sesame Oil
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Directions
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Place flour in a shallow dish or plate.
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Mix together egg, milk, salt and pepper in another shallow dish or plate.
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Place Panko bread crumbs in third shallow dish or plate. Dredge each cutlet in flour and shake off the excess.
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Proceed to the next plate and cover with beaten egg mixture.
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Proceed to the last plate with Panko crumbs and coat turkey, pressing lightly.
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When all four cutlets are prepared, heat pan to medium high and sauté two cutlets at a time in vegetable oil for 3-5 minutes each side.
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Place in a 200º F (93º C) oven to keep warm and to ensure that they are fully cooked (cook until meat reaches an internal temperature of 170°F (77°C)).
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ASIAN SLAW: Assemble this slaw and toss with dressing. Refrigerate until cutlets are cooked, then serve on top.
Notes & Tips
Notes & Tips:
Ratings & Reviews
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Reviewed on Jul 9, 2012 by Andrea.
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