Rock Me Mama Turkey Breast Cutlets

Step aside Chicken Fried Steak! We wanted a non-traditional take on turkey with big crunchy flavor. A roasted turkey breast just didn’t excite us.

Approximately 600 calories per person – Serves 2

• Prep time: about 20 to 30 minutes
• Marinade time: about 2 hours
• Cook time: about 5 to 10 minutes
• Total time: a little under 3 hours

Ingredients

• 16 ounces (455 grams) raw boneless turkey breast, sliced into 1′ thick cutlets and pounded thin
• 1 tablespoon (Tbsp) olive oil to grease the flying pan

• Flour Dredge
  • 6 tablespoons (Tbsp) all purpose flour

• Milk Dredge
  • 3 tablespoons (Tbsp) heavy whipping cream and 3 tablespoons (Tbsp) water
  • or substitute above for 6 tablespoons (Tbsp) of whole milk

• Breadcrumb Dredge
  • ½ cup dry breadcrumbs
  • ½ ounce (15 grams) pecorino romano cheese, grated
  • 1 teaspoon (tsp) Italian seasoning

• Marinade
  • 3 tablespoons (Tbsp) Bragg’s Liquid Aminos or tamari sauce or soy Sauce
  • 4 tablespoons (Tbsp) lemon juice
  • ½ teaspoon (tsp) dried (or fresh) parsley
  • ½ teaspoon (tsp) dried (or fresh) chives
  • ½ teaspoon (tsp) dried (or fresh) sage
  • ½ teaspoon (tsp) dried (or fresh) rosemary leaves
  • ½ teaspoon (tsp) dried (or fresh) thyme
  • ½ teaspoon (tsp) garlic powder
  • ½ teaspoon (tsp) smoked paprika

Steps

• Preparation
  • Pour the marinade ingredients into a small bowl.

• Mix the marinade well and set aside

• Prep the Turkey
  • Cut the turkey breast into 1″ thick cutlets

• Wash the cutlets and dry on a paper towel
• Place cutlets in a large zip lock bag and pound them.
• Flip over the bag and pound them again until they are at least ½ thick.

• Pour the marinade into the bag.

• Zip the bag closed and with your hands spread the marinade so the cutlets are covered, top and bottom.

• Roll the bag up and place in the refrigerator for at least two hours, longer is OK.

• Dredging Stations
  • Prepare 3 bowls into a dredging station:
    • Flour
    • Heavy cream and water (or whole milk)
    • Breadcrumb mixture

• Cook the Turkey
  • Add the olive oil (or cooking oil of your choice) to a frying pan (or griddle) and heat on high.

• Begin by dredging a marinated cutlet first in the flour, tossing the turkey to coat completely.

• Then dip the cutlet into the cream until it is thoroughly coated.

• Next, roll the cutlet into the breadcrumbs to make a solid coat of breading.

• Set the cutlet aside and repeat with the next until all cutlets are breaded.
• Arrange the breaded turkey breast cutlets on the frying pan (or a griddle) in a row so there is room between each piece of meat. You may have to do this in batches.

• Cook 2-4 minutes until one side is golden brown, then flip the cutlets over with a spatula or tongs and repeat on the second side.

• Use a digital thermometer to insure the cutlets have reached a temperature of 165°F. If properly prepared, the cutlet should be tender and easy to fork through.

• Serve
  • Serve hot

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Holiday Feast for Two

All of Living in Beauty Recipes

We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”