Master Recipe
Sautéed Breaded Turkey or Veal Cutlets
serves four
NOTE: Breaded cutlets need more oil than plain cutlets to brown
properly (in this case, 1/4 cup) to brown properly. To prevent the coating
from burning, keep heat at medium-high. See figures 6, 7 and 8, for more information on breading cutlets.
Serve with lemon wedges if you like.
2 large eggs
1 tablespoon water
2 cups bread crumbs, preferably homemade (see Use Homemade Crumbs)
1 tablespoon chopped fresh parsley leaves
3/4 cup all-purpose flour
Salt and ground black pepper6 turkey or veal cutlets (about 11/2 pounds), rinsed and thoroughly dried
1/4 cup vegetable oil
INSTRUCTIONS:
1. Whisk egg with water in a small, flat bowl. Mix bread crumbs and parsley together in pie tin. Measure flour onto a plate or separate pie tin.
2. Season both sides of cutlets with salt and pepper to taste. Working with one cutlet at a time, dredge in flour and shake to remove excess. Using tongs, dip each cutlet into egg wash, letting excess drip off, then place each on bed of crumbs. Press crumbs lightly onto each cutlet with fingertips to ensure that crumbs adhere to surface of meat. Place breaded cutlets on baking rack to dry for 5 minutes.
3. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until shimmering, about 2 minutes. Lay cutlets in pan and sauté, not moving them until golden brown, about 21/2 minutes. Turn cutlets with tongs and sauté until golden brown, about 21/2 minutes more. Serve immediately.
VARIATION:
Sautéed Breaded Turkey or Veal Cutlets with Parmesan
Follow Master Recipe for Breaded Turkey or Veal Cutlets, reducing bread crumbs to 11/2 cups and adding 1/2 cup grated Parmesan cheese to bread crumb mixture.