Joanne Weir Follow @ChefJoanneWeir

Lemon Turkey Cutlets

Lemon Turkey Cutlets

Serves 6


1 3/4 pounds turkey breast, skin and bone removed
1 cup flour
Salt and freshly ground pepper
3 eggs
1 1/2 cups panko
1 tablespoon chopped fresh oregano
1 tablespoon grated fresh lemon zest
1 cup grated Grana Padano
2 tablespoons olive oil
2 tablespoons unsalted butter
Oranges and lemon wedges as a garnish


Cut each turkey breast on the bias and on the diagonal into 3/4-inch pieces.  Place each piece between two pieces of waxed paper or plastic wrap.  With a large flat meat pounder or mallet, pound the turkey until it is ¼ to 3/8-inch thick.  .

Place the flour in a bowl and season with salt and pepper.  Place the eggs, salt and pepper  in a bowl and whisk well together.  Place the bread crumbs, oregano, lemon zest, Grana Padano, salt, and pepper in a third bowl.  To bread the turkey, dip  both sides of the turkey in the flour, shaking off the excess.  Next, dip the turkey in the egg mixture, letting the excess drain.  Dip the turkey in the bread crumbs to coat each side.  Tap off the excess.  Set aside in a single layer on a baking sheet.  Store in the refrigerator until ready to use.

In a large frying pan over medium high heat, warm the olive oil and melt the butter.  Add the turkey pieces in a single layer.  Do not over crowd the pan.  Cook the turkey, turning occasionally, until they are golden brown on each side, 8 to 10 minutes total.

To serve, place the turkey on a platter with orange  and lemon wedges.