About this recipe
Thanksgiving is quickly approaching, but roasting an entire turkey is time consuming and may yield a lot more turkey than you can eat. Chef Eric Wells’ solution is a recipe for turkey milanese.
“Not everyone has 20 people in their family and do this big 24-pound turkey,” he said. “This is a great way to have turkey in a little size for a smaller family.”
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Pound out boneless, skinless turkey breasts between plastic wrap to about 1/8-inch thick. Dip the flattened cutlet into flour, then egg, then panko breadcrumbs. Pan fry for 4-5 minutes on each side. To ensure the turkey is fully cooked, Wells recommends baking the fried turkey breasts in a 400 degrees oven for 4-6 minutes. Serve with baked sweet potatos and collard greens.
Ingredients
Turkey Milanese
Directions
Turkey Milanese
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Place the turkey breast on a large cutting board and cover with plastic wrap.
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Using a meat tenderizer, pound the turkey until 1/8-inch thick.
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Season both sides of the turkey with garlic powder, onion powder, salt and pepper.
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Place the flour in one bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third bowl.
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Dredge the turkey in flour, shaking off the excess.
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Dip the turkey into the eggs and then coat with the panko breadcrumbs.
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Place the breaded turkey on a clean plate.
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Heat a large non-stick skillet over medium heat and add the olive oil and butter.
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When the butter has melted, add the breaded turkey and pan fry for 4 to 5 minutes per side.
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Transfer the cooked turkey to paper towels to drain.
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For guaranteed doneness, finish the turkey in a 400°F oven for 4 to 6 minutes.
TIP:
Serve with baked sweet potatoes and collard greens.
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