As I’ve become recently married, I’ve had to graduate from eating dinner that normally consisted of a piece of fruit or some sliced veggies or a sandwich or nothing and start making (or watching hubby make more often than not) square meals. We’ve been trying to expand upon our list of normal meals that we make and add some new but not vastly different or difficult things. (Feel free to throw out suggestions, btw.) So we started buying turkey breast cutlets because its a nice change from chicken without being overly expensive or unusual. But it doesn’t taste right when you cook it the same way you’d cook chicken. So I looked at a few recipes online and leafed through my cookbook and I’ve been setting the oven to about 375 and melting some margarine in a glass pan, and then adding some fresh ground pepper, savory, sage, parsley and paprika. I rinse the pieces of turkey and then coat them in the butter and seasoning mixture, cover it in foil and bake it for about 45 minutes. It’s okay. It’s not great, but it’s good. It comes out almost… floral-tasting though. Is that the sage? I’ve also tried lemon juice, rosemary, and fine ground mustard so far. Other ideas?
We got a nice spice rack as a wedding gift, if you can’t tell
4 turkey cutlets (or chicken cutlets or boneless pork chops)
1 cup flour for dredging
3 eggs beaten with 1 tbs water
1 cup panko bread crumbs (found in the ethnic foods aisle - Japanese [they are bigger and extra crispy])
1 tsp oregano
1 tbs fresh chopped parsley (or 1 tsp dry)
1 tsp salt
1/2 tsp pepper
1/2 26 oz jar marinara sauce
2/3 cup shredded mozzarella
1/4 cup grated Parmesan
vegetable oil - 1/4" deep in skillet
Dredge your turkey cutlets (pounded thin between plastic wrap) in flour, then in beaten egg, then in a mixture of panko bread crumbs, oregano, parsley, and salt and pepper. Fry in medium hot oil, quickly turning over until lightly browned, about 3 minutes per side. Drain on paper towels.
Spread half the marinara in the bottom of a baking dish. Place cutlets in a single layer, and drizzle more marinara on top. Sprinkle mozzarella and parmesan over all, and bake until sauce is bubbly and cheese begins to brown, about 20-25 minutes.
Serve with pasta tossed with jarred pesto, crusty bread and a green salad.
