Turkey Cutlet

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

Preparation

1
TEMPERATURE: 350 F. DEEP FAT
2
COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. COOL. REMOVE NETTING.
3
SLICE TURKEY INTO SLICES, ABOUT 4 OUNCES EACH. DREDGE SLICES IN MIXTURE OF FLOUR, PEPPER, AND POULTRY SEASONING; SHAKE OFF EXCESS.
4
COMBINE BREAD CRUMBS AND PAPRIKA.
5
DIP FLOURED SLICES INTO BEATEN EGGS. DREDGE IN SEASONED BREAD CRUMBS UNTI WELL COATED; SHAKE OFF EXCESS.
6
FRY 2 MINUTES OR UNTIL EVENLY BROWNED.
7
DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
8
SERVING SIZE: 1 CUTLET (

 



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Yield:

4.0 servings

Added:

February 14, 2010

Creator:

Anonymous

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