Stuffing Breaded Fried Turkey

Stuffing Breaded,

Fried Turkey

Ingredients

Turkey Cutlets

2 pounds turkey breasts, deboned

1/2 cup country style, Dijon mustard

1/3 cup Shoyu white soy sauce <<<shop

1 tablespoon freshly minced, garlic

Breading

Note: It's very important to firmly squeeze the juices out of the celery and onion after grating or the breading will be too soft. I recommend pressing the grated celery and onion between paper towels after grating and squeezing, to remove as much juices as possible.

I recommend using a food processor with a grater attachment to grate the celery and onion.

1 cup plain, bread crumbs

1 cup Panko, bread crumbs

1 teaspoon fine, sea salt

1 tablespoon finely chopped, fresh thyme

3 -12" in length, celery ribs, coarsely grated, juices squeezed out

1 medium sized yellow onion (7 ounces) coarsely grated, juices squeezed out

2 large baking sheets with wired racks

All purpose flour for dredging

3 large eggs, whisked

Ground, dried sage (don't use rubbed)

Cooking oil, peanut, safflower, etc

Food thermometer

Hot Italian Sausages w/ Ginger-Orange Cranberry

Directions

Turkey Cutlets

Cut the turkey into 4-6 ounce servings and pound to about a 1/4 inch thickness. Whisk the mustard, soy sauce and garlic together in a bowl and rub all over the turkey cutlets. Let marinate for 2 hours.

Breading

Note: The sage will be sprinkled onto the cutlets after frying to preserve it's delicate flavor. Also, If you like spice, add a teaspoon of black pepper. The sage gives a nice warmth but you may like more heat.

Add the the bread crumbs, salt and thyme to a bowl and whisk together. Mix in the celery and onion and spread out onto a large baking sheet.

Dredge a turkey cutlet into the flour and shake off excess. Dip the cutlet into the egg, shake off excess and place onto the breading mixture. Press both the sides of the cutlet firmly to coat thoroughly and then place on one of the wired racks. Repeat until all cutlets are coated.

Frying

Note: If making multiple batches, use two frying pans and/ or change out the oil after every second batch.

Add about 1/2 inch of cooking oil to a large frying pan and heat over medium temperature. Once oil is 350F (use thermometer) start frying the cutlets, being sure not to overcrowd. Once the bottom has browned, turn over and brown other side, turning over again about every minute too evenly cook. Once the center of each cutlet reaches 165F, remove, place onto the 2nd baking sheet with wired rack and lightly sprinkle each side with the ground sage. Place in a 200F oven to keep warm before serving. Serves 4-6.