Who said baked meat cutlets have to turn out dry and tough? Thanks to the marinade I’ll suggest, any type of meat will become so tender you’ll fall in love at first bite. The baked turkey cutlets I want to propose are a tasty and nutritious main course. Thanks to the oven cooking, these extremely tempting and succulent cutlets will be lighter than their fried version. The softness, which is the main characteristic of this recipe, remains even when the cutlets are cold, making them perfect as a sandwich filling, as a cold lunch to enjoy at work, school, or on a picnic (when we can finally go back to having them). The breading can be customized according to needs, using either gluten-free bread or sandwich bread, as I did, or traditional bread, flavoring it as desired.
- Difficulty: Very Easy
- Cost: Cheap
- 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 thigh
- 3 medium whole eggs
- 6 tbsp milk
- 2 tbsp dry white wine
- 4 slices gluten-free bread or sandwich bread (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 lightly beat them with a fork.
Add the milk and wine, and mix again.
Pour the beaten eggs into a wide, shallow rectangular or square dish, add the torn spices (thyme, basil, grated lemon peel, etc…) and finally add the turkey slices. The turkey cut I prefer for this recipe is the thigh.
Ensure the meat is well soaked on both sides. Let the turkey marinate for at least an hour (the longer they marinate, the softer they will be), occasionally turning the slices in the marinade.
The wine and milk in the marinade help soften the meat fibers, making it extremely tender and juicy after cooking, even when cold. Additionally, any alcohol residue will evaporate during cooking, making it safe for children to eat.
After the time has passed, line a baking sheet with parchment paper and preheat the oven to 392°F.
In a blender, put the crumb of 4 large slices of bread (better if stale) or 4 slices of sandwich bread, a piece of onion, the fine salt, and chop finely.
I used gluten-free bread, but in this recipe, you can also use gluten-containing bread.
Transfer the mixture to a large, flat plate.
Take one turkey slice at a time, drain it well from the marinade, coat it in the bread crumbs on both sides, and place it on the baking sheet. Continue this way with the other turkey slices. After finishing 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.
Enjoy your meal
