Turkey Cutlet, Roasted Corn Salsa and Potatoes Lyonnaise
Synopsis: Today I have another interesting variation on plain ol’ Thanksgiving turkey for you to try out this holiday – Curried Turkey Cutlets! I liked the spicy warm flavors and the tender cuts of turkey breaded inside a crispy coating. You can either deep-fry these suckers to get them done quick, or do what we did today, which was a quick pan-fry followed by a spell in the oven to finish them. This dish blended nicely with the smoky-sweet flavor of the Roasted Corn Salsa. To make that, just roast some corn until the tips of the kernels get black. Cut the kernels off, and mix with diced onions, diced tomatoes, diced sweet peppers, and some white wine vinegar, salt, pepper, and Worcestershire.
Recipes:
- Turkey breasts, cut into 1/2-3/4 inch fillets
- Flour
- Eggs
- Panko (Asian-style crispy breadcrumbs)
- Curry powder
- Chili powder
- Salt
- White pepper
- Oil for frying
Begin by seasoning the turkey cutlets with salt, pepper, and the chili and curry powders. Next, dredge the cutlets in flour, covering it well. Now dip into a raw egg-wash bath to get it wet on either side. Finally, dip it into the breadcrumbs to coat nicely. Done? Congratulations, you now know how to bread most everything on earth! Use this knowledge wisely, unlike the folks who invented deep-fried twinkies. (Yes, I know those are battered, but the point still holds.) Anyway, you can deep-fry at this point, or you can quickly pan-fry it in some oil or clarified butter to get a nice brown coat, and then bake it at 350 until just done. We did the second method, and the result was good, but I’d like to try deep-frying to compare the two results. If you nail the cooking time, I think deep-frying could produce something even more tender than what we got today. If you try this yourself, let me know how it turns out! Bon Appetit.