Lighter Fried Turkey Cutlets
Fried turkey cutlets are a delicious and easy dinner but in this day and age people are counting calories and cutting fat. This is an easy and no nonsense recipe that can be marinated the night before to save them and cooks quickly so you can get everyone around the table fast.
1 1/2 lb turkey breast cutlets
2 cups low-fat buttermilk
3/4 cup bread crumbs
2 tsp Worcestershire sauce
2 tsp mustard
1/2 tsp cayenne pepper
1/2 onion (small), sliced thin
1 garlic clove, sliced thin
Salt and pepper
Prepared low-fat turkey gravy, warmed
1. Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 350 F. Spread the bread crumbs on a baking sheet and toast for about 5 min, until lightly browned. Transfer to a plate and season with salt and pepper.
3. Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess.
4. Coat a large non-stick skillet with cooking spray and warm over moderately high heat. Add 1/3 of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 min. per side. Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat with more spray and the remaining turkey.
5. Serve hot, spooning gravy over the top. Serve with dumplings or spaetzle for a hearty meal or keep it light with brown rice pilaf and fresh vegetables.