One of my favorite recipes for wild turkey breast, this recipe is from the book, Cooking Game Birds, available online. My preferred method for cooking turkey legs and thighs is available here. For more information on cooking wild turkey, watch my Oregon Department of Fish & Game live Facebook segment or see my show notes.
Make this meal quickly by using a favorite prepared spaghetti sauce for the marinara sauce or make the marinara sauce from scratch. Cutlets can be pounded and tenderized ahead of time and kept covered in the refrigerator between sheets of waxed paper.
- 1-2 pounds turkey cutlets
- 2 teaspoons meat tenderizer (optional)
- 2 teaspoons granulated garlic
- 1/3 cup lemon juice
- 2 eggs, well beaten
- 1 tablespoon cold water
- 1 cup Italian bread crumbs
- 1/3 cup parmesan cheese, finely grated
- 1 teaspoon fresh ground black pepper
- 3 tablespoons olive oil
- Mozzarella cheese, thinly sliced
- Marinara Sauce
Slice turkey breast into 1/2″ cutlets. Between two layers of waxed paper, pound cutlets to 1/4″. Sprinkle cutlets with meat tenderizer and granulated garlic.
Prepare three shallow dishes for the three step process. In the first dish, squeeze lemon juice. In the second dish, beat the eggs with water. In the third dish place bread crumbs, parmesan cheese and black pepper. Place pounded cutlets in lemon juice.
In a large skillet, heat olive oil on medium-high heat. One at a time, take cutlets from lemon juice, coat with egg mixture, press into bread crumbs to completely coat and add to hot oil. Fry cutlets, 3-4 minutes per side. Immediately top cutlet with mozzarella cheese. Top or serve with warm marinara sauce on the side.
Cooking up a whole turkey…
Cooking up your wild turkey with Tiffany Haugen
Posted by Oregon Department of Fish and Wildlife on Monday, November 21, 2016