Even though during the holidays I enjoy making a robust and juicy turkey for the
family , carving and serving it with all the trimmings, I have to
confess I’m not a big turkey fan. It probably
has a connection with my full of turkey childhood memories.
Coming from a big family, our holiday’s gatherings were always around a
generous served table: mushroom spaguetti, mashed potatoes, soup, buñuelos, warm punch and three turkeys . I remember my mom and aunt attentively following
my grandmother’s instructions (as nurses follow doctors´during a surgery) for the preparation of one smoked turkey, one
stuffed turkey and one Pavo al Cuñete
(an unusual recipe of pickled turkey).
An abundance of poultry meat!! Few days after Christmas or New Year´s celebrations the
turkey tamales would arrive to our table. These tamales are made with the remnants of turkey fat instead of using the traditional
lard.in the mix. They are stuffed with shredded beef or turkey; or in a sweet version, flavored with vanilla and raisins. Since they are difficult to make
they are considered a delicacy. A
delicacy I was never able to appreciate! maybe because of my short age or perhaps
because I still have memories of the turkey grease aftertaste in my mouth after I
gobbled the soft tamales.
However many years after, with no more than one bird per table, per holiday and living in another country,
knowing all the benefits of eating lean meat and the different ways to prepare turkey. I like to use it in my everydays meals. This is a
simple recipe that even my picky five years old son Gabriel would devour.
BREADED TURKEY CUTLETS
INGREDIENTS
- 2 pounds of turkey breasts cutlets
- Half cup of milk
- 1 egg
- 2 cups of bread crumbs or Panko (Japanese bread crumbs)
- 1 quart cup of Worcestershire sauce
- Salt and Pepper (about one tbsp of each)
- Oil to fry (canola, vegetable or olive)
PREPARATION
Cut the cutlets in 10 pieces that are about the same size. Keep them long and less than an inch thick. In a bowl mix with a fork or a whisk: the milk, the egg, the
Worcestershire sauce and the salt and pepper. Soak the pieces of turkey in the liquid mixture and let them
stay for few minutes. Meanwhile warm up the oil at medium heat. Take the pieces and place them over a plate where you have
previously spread the crumbs. Cover them on both sides with crumbs. Then proceed to fry them two minutes each side, two times, until
is golden brown outside and fully cooked inside (take one piece and cut it in
the middle to prove the meat is fully white and tender).
Serve them with a side of rice, potatoes or salad. They should be crispy and delicious.
