Turkey Cutlets with Mustard Crust
Total time: 30 minutes
The mustard - crumb crust keeps these nice and moist and gets deliciously crispy fried in just a bit of olive oil. You can use chicken breasts in place of turkey, but they will need an extra 10 minutes of cooking time.... unless you pound them thin first.
- 2 - 3 turkey cutlets, about 12oz (360gr)
- 1 egg
- 2 tbs Dijon-style mustard
- 1/3 cup bread crumbs
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/3 cup Parmesan cheese
- 4 tsp olive oil
- If the turkey cutlets are very large (mine are) cut them in half for easier handling.
- In a bowl flat enough that you can lay the cutlets flat (or a small pie plate, or whatever works) lightly beat the egg with a fork. Add the mustard and beat until well combined.
- In another, similar bowl combine the bread crumbs, Parmesan, herbs and garlic powder.
- Using tongs or fingers, dip cutlets in the egg/mustard mixture, then in the crumb/cheese mixture, coating well.
- Lay out on wax or parchment paper and let rest for 5 - 10 minutes.
- Heat 2 tsp oil in nonstick skillet large enough to hold all of the cutlets (or do it in two batches and keep them warm in 250F (125C) oven).
- When pan is hot (medium-high heat) add cutlets and sauté 5 - 6 minutes, until nicely brown.
- Add remaining 2 tsp oil to skillet and turn cutlets.
- Sauté on other side for another 4 - 5 minutes, until nicely browned and done. Remove and serve.