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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is a different way to dress up a turkey cutlet (chicken would work, too) that was in Rachael Ray magazine. Hope you like it! Ingredients:
1 (16 ounce) bag frozen hash browns, thawed (1 pound grated fresh baking potato would work too) |
1/2 cup flour, plus |
1 tablespoon flour |
1/3 cup parmesan cheese, grated |
4 scallions, finely chopped |
salt |
3 large eggs |
1/4 cup vegetable oil |
1 1/2 lbs turkey cutlets, pounded thin |
Directions:
1. In a wide, shallow bowl, toss potatoes with 1 tablespoon flour, then with the parmesan cheese and scallions. Season with salt. Place eggs in a separate bowl and lightly beat. Place the remaining 1/2 cup flour in a third bowl and season with salt.
2. In a large, heavy, nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Working with 1 cutlet at a time, coat the turkey with the flour first, shake off the excess, then dip in the egg bowl, then finally dip in the potato mixture, pressing the potato into each side.
3. Cook the cutlets in the skillet, adding more oil if necessary, turning halfway through, until potato breading is golden and crisp. Should be 5 minutes or so per side.
4. Transfer to paper towel-lined plate to drain.
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