Cotolette Di Tacchino

This is a very basic easy to make dish that will impress that special someone. I have been making it for many years and it is still a number one dish.


We start by taking turkey breast removing the skin and debone it. This may seem like it would take a lot of skill to do this but it is quite easy. You could ask your local butcher to do it for you. Lately I have seen turkey breast already boneless in most stores so I will leave the choice up to you. You must slice the turkey breast in thin slices of approximately 1/8th of an inch thick.

Next take some wax paper or cellophane and cover these fillets on both sides. Then you will need to pound them flat one at a time. This is what makes them truly cutlets.

 

That's it Pound them flat until you see the fibers let go in the meat.

Next take a couple of eggs and a splash of milk and mix it altogether

Next take some breadcrumbs and season them to your taste. You could cheat and use already seasoned breadcrumbs but they are usually lack luster, so invent your own style of seasoning. Just remember to not over do it or you will loose the turkey.
Next dip the turkey fillets in the egg mixture and be certain to coat all sides.

Next dip the turkey fillets in the seasoned breadcrumbs and make sure to coat all sides.

Ah Yes, don't for get the Italian Sangiovese Wine!

While you are breading the turkey cutlets put a cup or so of extra virgin olive oil in a deep skillet 


and heat the oil. You want the oil to be about 375 degrees. One way to tell is to put a drop of 


water in the oil when you think it is hot enough. It should literally jump out of the pan, be extra 


careful when doing this because oil may splash as well.


Next place the cutlets in the hot oil making sure you have room enough to turn them.

They should take a total of approximately 3 - 5 minutes to cook so turn them over after 


approximately ~2 minutes.


Next turn them over and make sure they are golden brown on all sides once the time is about up.

Remove these once cooked and let them drain on a paper towel for a minute or two. They go 


great with many side dishes. Just use your imagination.


Bon Appetite!