baked turkey cutlets à la maryland
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.
prep time
15 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 pounds turkey cutlets, breast or thigh meat
- 1/2 cup all-purpose flour
- 1 - egg
- 1 cup bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter *or*
- - several strips of bacon
- 1/4 cup grated parmesan cheese (optional)
How To Make baked turkey cutlets à la maryland
-
Step 1Prepare a baking sheet with aluminum foil, sprayed with cooking spray (a rack over the foil is optional). Preheat oven to 450°F.
-
Step 2Veal 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.
-
Step 3Roll 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.
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes