Who said that baked meat cutlets have to be dry and tough? Thanks to the marination I will recommend, any type of meat will become so tender that you’ll fall in love at the first bite. The baked turkey cutlets I propose are a tasty and nutritious main course. Thanks to the oven cooking, these delicious and succulent cutlets will also be lighter than their fried version. The tenderness, which is the main feature of this recipe, remains even when the cutlets are cold, making them perfect even as a filling for a sandwich, as a cold lunch to enjoy at work, school, or for a picnic (when we can finally return to having them). The breading can be customized according to your needs, using either gluten-free bread or loaves, as I did, or traditional bread, seasoning it as desired.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2.2 lbs sliced turkey leg
- 3 whole medium eggs
- 6 tbsps milk
- 2 tbsps dry white wine
- 4 slices gluten-free bread or loaves (or traditional)
- to taste fine salt
- to taste grated lemon peel
- to taste spices as desired
- 1 pinch yellow onion
Preparation
Break the eggs into a bowl and beat them lightly with a fork.
Add the milk and wine and mix again.
Put the beaten eggs in a wide and shallow rectangular or square dish, add the chopped spices (thyme, basil, grated lemon peel, etc…) and finally add the turkey slices. The cut of turkey I prefer for this recipe is the leg.
Ensure that the meat is well coated on both sides. Leave the turkey to marinate for at least one hour (the longer they marinate, the more tender they will become), turning the slices in the marinade from time to time.
The wine and milk in the marinade help to soften the meat fibers, making it extremely tender and juicy after cooking, even when cold. Also, during cooking, any alcohol residues will evaporate so that children can also eat them.
After the time has elapsed, line a baking tray with parchment paper and preheat the oven to 392°F.
In a blender, place the crumb of 4 large slices of bread (preferably stale) or 4 slices of loaf, a piece of onion, fine salt, and chop rather finely.
I used gluten-free bread, but this recipe can also use bread with glutinous flours.
Transfer the mixture onto a large flat plate.
Take one slice of turkey at a time, drain it well from the marinade, coat it in the chopped bread on both sides, and place it on the baking tray. Continue this way with the other turkey slices. After using up the ingredients, bake the tray on the middle rack for about 15/18 minutes, turning the cutlets after 6/7 minutes of cooking. Serve our soft cutlets hot or cold, with a side of vegetables.
Bon appetit
