Fried Turkey Sandwiches

By Nick Evans, Macheesmo
Culinary Setting
Home
Meal Type
Sandwich, Wrap
Difficulty
Medium
Time
1 HR 20 MIN

About this Dish

“Serve these mouthwatering sandwiches on brioche buns with a garlic aioli, fresh tomatoes and shredded lettuce. The perfect summer fried sandwich!” – Nick Evans, Macheesmo

Servings
4
Cuisine
American
Cooking Style
Pan Fry
Product
Turkey Cutlets/Steaks
Dish Type
Sandwich

Ingredients

Turkey Marinade:

4 5-oz turkey breast slices (about 1 large turkey breast)

2 c buttermilk

1 tsp kosher salt

1 tsp black pepper

1 tsp chili powder


Breading:

2 c all-purpose flour

1 tsp baking powder

1 tsp kosher salt

1 tsp garlic powder

1 tsp chili powder


2 c neutral oil, for frying


Quick Garlic Aioli:

½ c mayonnaise

1 clove garlic, minced

½ lemon, juice only

1 tbsp fresh parsley, minced

Pinch of salt


Other sandwich fixings:

Brioche Buns

Shredded iceberg lettuce

Sliced tomatoes

Directions

Remove skin from turkey breast and slice into cutlets that are an even thickness (1/4-1/3 inch thick) and weigh 4-5 ounces per cutlet.

Add cutlets to buttermilk seasoned with salt, pepper, and chili powder. Let marinate for 30 min-1 hour.

Whisk together flour with other breading ingredients. Pour neutral oil (vegetable or canola oil) into a high-walled skillet suitable for frying.

Heat oil over medium-high heat until it reaches 350F˚. I recommend using a thermometer to ensure safe frying temperatures. Turn heat down to medium once you are frying.

Before you add the cutlets to the flour mixture, scoop out about ¼ cup of the buttermilk mixture and sprinkle it into the flour. Stir that in and that will create crunchy bits on the crust of your turkey cutlets.


Working with one turkey cutlet at a time, remove from buttermilk and transfer to flour mixture. Coat well on both sides and then carefully add to frying pan. The oil should only come half-way up the turkey cutlet. Add all cutlets to the pan or if you need to work in batches, that is okay.


Fry turkey cutlets for 5 minutes per side or until they reach 165F˚ in the thickest part of the cutlets.

When cutlets are fried, carefully remove from hot oil and place on paper towels to drain.


To make a quick garlic aioli for serving, mince garlic and stir into mayo with lemon, parsley, and salt.


Make sandwiches by slathering brioche buns with aioli. Top the bottom bun with shredded iceberg lettuce, a fried turkey cutlet, tomato slices, and a top bun. Serve while warm!