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4 turkey cutlets, cut thick like medallions
Dip cutlets in egg and then in crumbs. Let set for 1/2 hour to let crumbs set.
Sauté cutlets in a little olive oil until golden; turn and sauté second side. Remove to a plate and keep warm by wrapping with foil.
Prepare guacamole (can be done in advance). Plate cutlet and spread top with guacamole.
Poster's Notes:
Regarding the guacamole, there are many recipes for guacamole either chunky or smooth. Use your own recipe but make sure to drain off the excess liquid.
It is rare that we find turkey cutlets here in Atlanta. After I cooked them. They seemed a little dry, so I looked through the fridge and discovered some leftovers. Voila! A new dish was born that my family loved. It was so easy, I thought I'd share the recipe.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
2/3 cup any type breading
1 egg beaten with a little water added to thin
Lazy Guacamole (click
here for recipe)
I used some panko crumbs for the breading.