© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
5 lbs TURKEY CUTLETS
8 Large eggs
1/4 c cold water
1 tsp kosher salt
1 tsp freshly ground black pepper
6 oz Parmigiano-Reggiano, finely grated (about 3 c)
1/2 c chopped fresh basil
1/2 c olive oil
1/2 c unsalted butter
As needed lemon wedges
Gently pound cutlets between 2 sheets of plastic wrap to an even thickness of 1/4 inch. Slice cutlets into 5-ounce portions.
Whisk together eggs, water, salt, pepper, cheese and parsley in a shallow dish (batter will be thick).
At service, heat 1 tablespoon butter and 1 tablespoon oil over moderately high heat until foam subsides. Working quickly, dip each cutlet in batter, letting excess drip off. Place cutlet in hot skillet.
Sauté, turning over once, until golden and just cooked through, about 4 minutes total.
Repeat with remaining butter, oil and cutlets taking care not to crowd in skillet.
Garnish with lemon wedges.
Total Calories 350
Calories from Fat 170
Total Fat 19 g
% Daily Total Fat 29
Saturated Fat 7 g
% Daily Saturated Fat 35
Cholesterol 225 g
% Daily Cholesterol 75
Sodium 380 mg
% Daily Sodium 16
Total Carbohydrates 1 g
% Daily Total Carbohydrates 0
Dietary Fiber 0 g
% Daily Dietary Fiber 0
Sugars 0 g
Protein 41 g
% Daily Protein 8
% Daily Vitamin C 0
% Daily Calcium 15
% Daily Iron 15