|Prep time||20 minutes|
|Cook time||30 minutes|
|Total time||50 minutes|
- 4 boneless turkey breasts
- 1 cup bread crumbs
- 1 cup milk
- 1/2 cup flour
- 1/2 teaspoon salt (can be adjusted to taste)
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon paprika
- 5 tablespoons extra virgin olive oil (or your choice of light vegetable oil)
This is a nice way to have turkey without a lot of trouble, and you can also use this recipe with chicken. We usually serve this with homestyle potatoes (see recipe) and vegetables with a side of cranberry or even apple sauce.
|If the turkey breasts are whole I will slice them into thinner pieces. You can also buy scallapini cuts of turkey breast which work well for this dish. Start by placing the turkey pieces in between two sheets of wax paper and pound evenly on both sides with tenderizer. Remove wax paper, rinse and pat dry.|
|Combine the bread crumbs, salt, pepper, poultry seasoning and paprika and mix well. Spread the mixture on a plate or a wide bowl.|
|Place the flour on a plate and spread evenly. Add a little salt and pepper to taste.|
|Pour the milk into a bowl. |
Now is time to bread the turkey. I find it is easiest if you set up an 'assembly line' by placing the flour, milk and breading side by side. Because you dip the turkey in this order it makes it easier. I usually do one piece at a time and then cook immediately, but you can also prepare all the pieces ahead of time, refrigerate and then cook later.
|Lightly dust the turkey pieces evenly on both sides with flour. Then dip the turkey into the milk making sure it is thoroughly saturated, and then immediately toss into the bread crumb mixture. You want to make sure to toss the turkey breast several times in the mixture to ensure each piece is well breaded.|
|Meanwhile add the oil to a deep fry pan and heat to medium high heat. Add the turkey pieces in small batches and allow them to brown lightly on both sides. I like to finish these off in the oven so the idea is just to brown them oil until they are just a little crispy. Each side only takes about 3 to 4 minutes to brown depending on the heat. |
Once they are done in the oil transfer them to a cookie sheet with a wire rack so the oil can drain away from the turkey. I find this makes them much lighter tasting as opposed to eating straight from the fry pan.
|Place the browned turkey pieces into the oven for about 15 minutes to make sure they are cooked through but not dried out. This will depend on the thickness of the pieces and this time is based on them being quite thin.|
|Remove from the oven and serve immediately.|