Turkey Escalope

  • 1 2 lb turkey breast, on the bone (or same weight of turkey scallopini)
  • Salt and pepper
  • ¾ cup all purpose flour
  • 2 eggs
  • ¼ cup cold milk
  • 1 cup dry breadcrumbs
  • 1 teaspoon finely chopped fresh thyme
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lemon

With a sharp knife, take turkey breast off the bone. Slice turkey against the grain into thin slices.

Pound turkey (placed inside a resealable bag with a meat tenderizer until thin but without tearing.

To prepare turkey for breading, stir a little salt & pepper into flour in a lat bowl. Whisk eggs with milk and season lightly.

Season breadcrumbs lightly and mix in thyme in a third flat bowl. Preheat a large sauté pan over medium-high heat and melt 1 tbsp butter and 1 tbsp oil.

Dip first turkey escallope in flour, coating both sides. Shake off excess flour, then dip into egg mixture, coating well.

Shake off excess, then coat completely in breadcrumbs. Add to skillet and repeat with other escallopes to fill pan without crowding.

Cook about 4 minutes on each side, until cooked through. Place cooked cutlets on a platter or baking tray and hold in a 325F oven while preparing remaining escallopes.

Add remaining butter and oil and cook remaining turkey escallopes. Squeeze lemon juice over immediately before serving.

Turkey Escallopes can be breaded and refrigerated for up to 2 hours in advance before cooking.

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