Ingredients
-
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
Japanese ketchup
-
½ cup
ketchup
-
1 tbsp
each Worcestershire sauce and
rice vinegar
-
4 tsp
sodium-reduced
soy sauce
-
1
small
garlic clove
, minced or rasped
Instructions
- 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.
Tip
For Japanese ketchup—in a small bowl, whisk together ketchup, Worcestershire sauce, vinegar, soy sauce, and garlic; set aside.
Nutrition (per serving)
- Calories
- 370,
- Protein
- 28 g,
- Carbohydrates
- 13 g,
- Fat
- 23 g,
- Fibre
- 1 g,
- Sodium
- 452 mg.
Photos, videos and recipe rights, courtesy of Ontario Turkey. © Copyright 2018 Turkey Farmers of Ontario. All Rights Reserved.
