PAN-FRIED TURKEY SCHNITZEL
Note: You can also fry the slices in advance to reheat later in the week. If you like, pound the slices thinner. Panko bread crumbs are lighter and airier than regular bread crumbs, which could be substituted. They are put in the food processor to make them superfine. From "My Family Table," by John Besh.
• 1 (3-lb.) turkey breast (see Note)
• Salt and freshly ground black pepper
• 4 eggs, beaten
• 1 c. milk
• 2 c. flour
• 2 c. panko bread crumbs, pulsed in a food processor (see Note)
• Olive oil or canola oil
Slice turkey breast into1/4-inch thick cutlets. Season well with salt and pepper.
Set three shallow bowls in a row, one with the beaten eggs mixed with the milk, one with the flour, and one with the bread crumbs.
Dip the turkey cutlets first in the eggy milk, then dredge in the flour, then press into the panko, making sure to coat the slices well.
Heat about 1/2 inch of oil in a cast iron (or other heavy) pan over medium-high heat. Carefully slide the turkey cutlets into the oil a few at a time. Brown each cutlet on both sides for 5 to 7 minutes a side. Drain on paper towels and salt well.
Serve with noodles or add slices of cheese for an instant turkey Parmigiana. Squeeze a bit of lemon over the top if you like.