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Ingredients
- 2 cups all purpose flour
- 3 large eggs beaten
- 3 cups panko bread crumbs
- Salt and freshly ground black pepper to taste
- Blend of dried basil oregano, rosemary, and salt & pepper, to taste
- 4 Tbsp olive oil
- 8 turkey cutlets 1/4 to 1/2-inch thick
- 2 Tbsp fresh garlic minced
- 2 Tbsp shallots chopped
- 2 Tbsp fresh basil chiffonaded
- 1/2 cup sun-dried tomatoes julienned
- 1 large lemon juiced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup cold unsalted butter cut in cubes
- 1 cup turkey stock
- Salt and pepper to taste
Ingredients
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Instructions
- Place flour, beaten eggs, and panko crumbs in three separate shallow bowls. Add salt and pepper to flour. Whip 3 tablespoons cold water into beaten eggs. Mix herb blend with panko crumbs. Dredge each turkey cutlet in flour, then egg mix, and finally in panko crumb mix. Cover and refrigerate. In sauté pan, heat oil over medium-high heat and sear turkey cutlets about 2–3 minutes per side. Depending on the oil temperature, cutlets will cook fast due to their thin cut.
- Keep warm. Add garlic, shallots, tomatoes, lemon juice, white wine, and cream to pan and deglaze pan. Cook sauce until it has reduced by half. Pull sauce off heat and whisk in butter. Add stock, salt, and pepper. Return sauce to heat and stir well. Ladle sauce over each cutlet.
Recipe Notes
Photos and recipes courtesy of the National Turkey Federation.
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