George Lang

Breaded Turkey Cutlets

Rántott Pulykamell-szeletek

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 8 slices of turkey breast, about ¼ pound each
  • 1 tablespoon salt

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-