Baked Turkey Cutlets à la Maryland

Susan Feliciano

By
@frenchtutor

I found this recipe in the 1941 New American Cookbook, but it uses veal. Since I don't cook with veal, I have found that turkey breast or thigh cutlets make a great substitute. Other than the use of turkey, the recipe is exactly like the 1941 version.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 lb
turkey cutlets, breast or thigh meat
1/2 c
all-purpose flour
1
egg
1 c
bread crumbs
1 tsp
salt
1/4 tsp
pepper
2 Tbsp
butter *or*
several strips of bacon
1/4 c
grated parmesan cheese (optional)

Directions Step-By-Step

1
Prepare a baking sheet with aluminum foil, sprayed with cooking spray (a rack over the foil is optional). Preheat oven to 450°F.
2
Veal may be substituted for the turkey cutlets.
Cut turkey in pieces 3 inches long and 1 1/2 to 2 inches wide. Beat the egg with a tablespoon of water and place in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
3
Roll turkey pieces in flour, then dip in beaten egg. Roll in breadcrumbs. Sprinkle with salt and pepper. Place on baking sheet. Dot with butter or lay small strips of bacon on top of turkey pieces.
4
Bake in hot oven for 25 minutes. Serve with white sauce or chicken gravy.
Optional method: substitute 1/4 cup grated Parmesan cheese for 1/4 cup of the bread crumbs.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Southern
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Heirloom
Hashtag: #Veal