Breaded Turkey Cutlets

Name: Breaded Turkey Cutlets
Yield: Makes 4 servings
Cuisine: Ukraine
Ingredients: Lemon wedges and sprigs of parsley to garnish; Salt and freshly ground black pepper to taste; Lemon wedges and sprigs of parsley to garnish; 2 tablespoons finely chopped fresh parsley or dill; Salt and freshly ground black pepper to taste; 1 tablespoon small capers, rinsed and drained; 2 tablespoons finely chopped fresh parsley or dill; 4 tablespoons sunflower oil; 1 extra-large egg, slightly beaten with 2 tablespoons water; 1 extra-large egg, slightly beaten with 2 tablespoons water; ½ cup fine dry breadcrumbs; Juice and grated zest of 1 large lemon; 1½-pound turkey breast tenderloin, cut into 4 pieces

Obkacheni kotlety z indyka

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Another name for meat that has been pounded thin is kotlety or cutlets. This dish is a family favorite and features fresh lemon juice and capers—two Ukrainian favorites for seasoning meats.

Ingredients

1½-pound turkey breast tenderloin, cut into 4 pieces
Juice and grated zest of 1 large lemon

Europe
Ukraine
Main course
Eastern Europe

Method

Place the turkey tenderloins on a board and pound thin with a kitchen mallet. Put the flattened turkey cutlets into a shallow baking dish. Sprinkle the lemon zest over top and drizzle with the lemon juice. Turn to coat both sides of the cutlets and let stand at room temperature for 30 minutes.

Put the breadcrumbs and the egg mixture in separate shallow dishes. Dip each cutlet into the b