Ingredients

  • 8 slices of turkey breast, about ¼ pound each
  • 1 tablespoon salt
  • ½ cup flour
  • 2 eggs
  • 1 cup white bread crumbs
  • 1 cup lard or clarified butter

Method

  1. When removing breast from turkey try to keep it intact; then pull off the outer skin and cut out the tendons. Cut even slices. Place each slice between 2 pieces of wax paper. With a wooden board flatten each slice to 14-inch thickness or even thinner.
  2. Mix salt with flour. Beat the eggs with 1 tablespoon water.
  3. Dip the slices into flour, eggs, then bread crumbs.
  4. Heat fat in a frying pan and very quickly fry cutlets on each side till they become very light golden in color.
  5. Serve them with Vintner’s Rice and Cabbage Salad.

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