Pecan Crusted Turkey Cutlets
Instructions:
- This Southern-inspired recipe requires a triple dip for the cutlets, creating a slightly thicker crust that browns beautifully. Makes 4 servings
- 1â„2 cup all-purpose fl our
- 2 large egg whites
- 2 tablespoons water
- Several dashes of hot red pepper sauce
- 3â„4 cup plain dried bread crumbs
- 1â„2 cup fi nely chopped pecan pieces
- 2 teaspoons stemmed thyme or 1 teaspoon dried thyme
- 1â„2 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 11â„2 pounds turkey scaloppine or four
- 5- to 6-ounce turkey breast cutlets, pounded to 1â„4-inch thickness
- First, place the fl our on a large plate. Next, whisk the egg whites, water, and hot red pepper sauce in a shallow pie plate or baking dish. Finally, mix the bread crumbs, pecans, thyme, salt, and pepper in a second shallow pie plate or baking dish. Set these three things aside in a line in this order.
- Heat a large skillet over medium heat. Add the canola oil, then melt the butter. Working quickly, dip a turkey cutlet in the fl our, coating lightly.
- Dip in the egg-white mixture on both sides, letting any excess drip off. Dredge in the seasoned bread-crumb mixture, coating both sides. Then slip the cutlet into the skillet and repeat with the other cutlets, making as many as will fi t in the pan at once.
- Cook until golden brown on both sides, turning once, about 5 minutes. If cooking the cutlets in batches, loosely tent those made with aluminum foil to keep them warm without making the crust soggy.