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Pan-fried turkey cutlets in cheese batter
Turkey cutlets coated in flour and a thick egg-and-cheese batter, then pan-fried until golden. Serves 4 with potatoes or salad.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 20 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Turkey cutlets in cheese batter are juicier than breaded cutlets: pound slices of turkey breast, coat them in flour and a thick batter of eggs and grated cheese, then pan-fry them. The cheese forms a delicate, crisp crust on the cutlets.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Pound the cutlets
5 minSlice the turkey breast into 4 cutlets and pound them through plastic wrap to about 1 cm thick. Season with half the salt and the black pepper.
Make the batter
5 minWhisk the eggs with the milk, remaining salt, and paprika, then stir in the cheese and 3 tbsp flour. The batter should be thick, like pancake batter.
Coat and pan-fry
20 minCoat the cutlets in flour, then dip them in the batter. Heat the oil in a skillet and cook the cutlets over medium heat for 4–5 minutes per side, until golden and cooked through. Let drain on a paper towel.
Serve
Serve with boiled potatoes or a vegetable salad.
Tip: Cook the cutlets over medium heat; over high heat, the cheese in the batter would burn before the meat is cooked through.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 483 kcal
- Protein
- 45 g
- Carbohydrates
- 11 g
- of which sugars
- 0.5 g
- Fat
- 29 g
- of which saturates
- 7.0 g
- Fiber
- 0.5 g
- Salt
- 2.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Morčacie rezne v syrovom cestíčku na panvici
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