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Turkey KatsuBy Ontario Turkey
4 to 6 servings
This breaded Turkey cutlet is an easy way add some crispy crunch to your dinner table. Kids will love the kicked-up ketchup!
- 1 boneless, skinless Ontario Turkey Breast , (about 1 ¼ lb/600 g)
- ¾ tsp each salt and fresh ground pepper , divided
- ⅓ cup all-purpose flour
- 2 eggs
- 2 cups panko bread crumbs
- ½ cup canola oil
- 1 green onion , thinly sliced
- ½ cup ketchup
- 1 tbsp each Worcestershire sauce and rice vinegar
- 4 tsp sodium-reduced soy sauce
- 1 small garlic clove , minced or rasped
- Using a chef’s knife, thinly slice Turkey breast crosswise on a slight angle to make small cutlets. Using a meat mallet, pound each cutlet slightly to even out thinly. Place on a large plate and sprinkle both sides evenly with some of the salt and pepper.
- Place flour on one plate. Beat eggs in shallow dish, and place bread crumbs in another. Season all three with a pinch each of salt and pepper.
- Dredge each Turkey piece into flour first, then egg, letting excess drip off. Coat both sides well with panko crumbs and set aside. Repeat with remaining Turkey.
- In a large non-stick skillet, heat 1/3 cup (75 mL) of the oil over medium high heat and cook Turkey pieces in batches, adding remaining oil as needed, turning once, about 2 minutes per side, until golden brown. Serve with Japanese Ketchup and sprinkle with green onions.
For Japanese ketchup—in a small bowl, whisk together ketchup, Worcestershire sauce, vinegar, soy sauce, and garlic; set aside.
Nutrition (per serving)
- 28 g,
- 13 g,
- 23 g,
- 1 g,
- 452 mg.