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Turkey Cutlet Milanese
Makes 4 Servings
*1 1/2 cups Italian-style seasoned bread crumbs
*1/2 teaspoon oregano
*2 eggs
*1/2 cup skim milk
*1 pound turkey breast cutlets, such as Shady Brook Farms or Honeysuckle White
*1/2 cup olive oil, divided
*Paprika, salt and pepper to taste
*1 lemon, quartered and seeded (optional)
*Thin lemon wedges and parsley sprigs for garnish
1On a sheet of waxed paper, combine seasoned bread crumbs and oregano; mix well.
2In a bowl, combine eggs and milk, beating lightly.
3Dip each cutlet in egg/milk mixture and then into crumbs, coating each thoroughly.
4In a large heavy skillet, heat 1/4 cup olive oil. Saute breaded cutlets in oil over medium heat until golden brown and no longer pink inside (or 165F degrees). Season with paprika, salt and pepper to taste. Add additional olive oil to skillet as necessary to pan-fry turkey.
5Arrange cutlets on a heated platter or individual plates. Squeeze fresh lemon juice over hot cutlets and garnish with additional lemon wedges and parsley sprigs.
Recipe courtesy of Shady Brook Farms.
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