Turkey Cutlets with Marinated Tomatoes

Published on by carol lou

It is November 1st and time to start talking turkey.  Soon we will all be thinking about cooking our Thanksgiving turkey, but here is a recipe for a quick turkey entree that is definitely not your typical turkey dinner.  Quick cooking cutlets, breaded and fried are absolutely delicious with a side of marinated cherry tomatoes.  For those of you that are not fans of turkey, this recipe will change your mind.  Turkey lovers, add this to your file as one more sensational turkey recipe.  If you have leftovers, the cold cutlets make wonderful sandwiches. 

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Turkey Cutlets with Marinated Tomatoes

Ingredients

  • Marinated Tomatoes
  • 6 cups cherry tomatoes, halved
  • 1/2 cup red onion. finely sliced
  • 3/4 cup fresh basil, minced
  • 1/3 cup extra virgin olive oil
  • freshly ground black pepper
  • kosher salt
  • Cutlets
  • 1 1/2 cups panko crumbs
  • 2 eggs, beaten
  • 1/2 - 3/4 cup flour
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8-10 scallopini slices of turkey breast

Instructions

  1. Combine all of the Marinated Tomato ingredients a medium bowl, set aside until ready to serve.  This can be done up to 3 hours ahead, let sit at room temperature. For the cutlets, in three shallow bowls - put panko, eggs and flour in each bowl.  Dip the cutlets in the flour, then the egg and then the panko crumbs. Salt and pepper cutlets.  Preheat the oven to 250 degrees.  In a large frying pan, melt the butter and oil over medium-heat.  When this mixture is foamy, put the slices in the hot oil.  Do not crowd the slices.  Turn the slices over as they begin to brown, 3 - 4 minutes.  When the cutlets are golden on each side, place cutlets on a baking sheet and keep warm in the oven while you cook the remaining cutlets.  You can add a bit more butter and oil to frying pan, if necessary.  Serve warm with the marinated tomatoes.