Turkey Cutlet

Photo: flickr user marceljanus

Ingredients

pound TURKEY BNLS RAW FZ

24 EGGS SHELL

pound BREAD SNDWICH 22OZ #51

2 pounds FLOUR GEN PURPOSE 10LB

2 teaspoons PEPPER BLACK 1 LB CN

cup PAPRIKA GROUND

TEMPERATURE: 350 F. DEEP FAT

COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. COOL. REMOVE NETTING.

SLICE TURKEY INTO SLICES, ABOUT 4 OUNCES EACH. DREDGE SLICES IN MIXTURE OF FLOUR, PEPPER, AND POULTRY SEASONING; SHAKE OFF EXCESS.

COMBINE BREAD CRUMBS AND PAPRIKA.

DIP FLOURED SLICES INTO BEATEN EGGS. DREDGE IN SEASONED BREAD CRUMBS UNTI WELL COATED; SHAKE OFF EXCESS.

FRY 2 MINUTES OR UNTIL EVENLY BROWNED.

DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

4.0 servings

Sunday, February 14, 2010 - 5:34am

Anonymous