Ingredients:
- 4 Turkey Breast Tenderloins (approx. 600g)
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Cracked Black Pepper
- 1 tsp Garlic Powder
- 1/2 cup All-Purpose Flour
- 2 Large Eggs
- 1 tsp Dijon Mustard
- 1 1/2 cups Panko Breadcrumbs
- 3/4 cup Freshly Grated Parmesan Cheese
- Zest of 1 medium lemon
- 1 tsp Dried Oregano or Italian Herbs
- 1/2 cup High-Heat Cooking Oil (Rapeseed or Canola)
- 1 Tbsp Unsalted Butter
- 1/4 cup Fresh Flat-Leaf Parsley, chopped (for garnish)
Instructions:
- Slice the turkey tenderloins horizontally to create thinner pieces. Place the turkey pieces between two sheets of plastic wrap and pound them gently with a meat mallet until uniformly thin (about 1/4 inch thick). Season both sides generously with salt, pepper, and garlic powder.
- Set up the Breading Trifecta: Dish 1 should contain the All-Purpose Flour. Dish 2 should contain the lightly beaten eggs mixed with Dijon mustard. Dish 3 should contain the Panko breadcrumbs, grated Parmesan cheese, lemon zest, and dried oregano, mixed thoroughly.
- Bread the cutlets one by one: lightly dredge in flour (shaking off excess), dip completely in the egg wash, and then press firmly into the Panko-Parmesan mixture, ensuring both sides are fully coated. Place coated cutlets on a wire rack to rest for 10 minutes.
- Heat the oil in a large, heavy-bottomed frying pan over medium-high heat until shimmering (approx. 350°F/175°C). Carefully place 2-3 cutlets in the hot oil, ensuring the pan is not overcrowded.
- Shallow fry for 2-3 minutes per side until the crust is deeply golden brown and the turkey is cooked through. Remove cutlets immediately and transfer them to a clean wire rack to drain excess oil; sprinkle lightly with salt while hot.
- Before frying the next batch, drain any loose crumbs, add the tablespoon of butter to the hot oil, and let it melt to flavour the next batch. Repeat the frying process.
- Serve the Crispy Golden Turkey Milanese immediately, garnished with fresh parsley and a fresh squeeze of lemon juice.