Fried Turkey Cutlets
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups Buttermilk, lowfat
2 teaspoons Worcestershire
2 teaspoons Mustard
1/2 teaspoon Cayenne
1/2 Onion, small, sliced thin
1 Garlic clove, sliced thin
1 1/2 pounds Turkey breast cutlets
3/4 cup Bread crumbs
Salt and pepper
1/2 Gravy recipe

Preparation

1 Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or overnight. 2 Preheat the oven to 350. Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate and season with salt and pepper. 3 Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with cooking spray and warm over moderately high heat. 4 Add one-third of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. 5 Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat with more spray and the remaining turkey. 6 Serve hot, spooning gravy over the top. Serve perhaps with dumplings or spaetzle.