Turkey Cutlets with Rosemary and Basil

It is just way too hot to spend time in the kitchen!!  So if we are not grilling in the backyard, I opt for a meal that doesn't take too long to cook, but still has a lot of flavor.
Tonight it was turkey cutlets!

My recipe
Package of turkey cutlets ~ mine were organic and were already thinly sliced.  Normally I would put each cutlet between two pieces of waxed paper and use the smooth side of a meat tenderizer to flatten them.
Seasoned Panko ~ about 1 1/2 cups
Fresh rosemary ~ about three sprigs, finely chopped
1/4 cup grated Italian cheese (I used Parmigiano-Reggiano, but Parmesan would work too.)
2 eggs beaten with 2 tablespoons water
2 tablespoons butter
2 tablespoons olive oil
fresh basil and cherry tomatoes

Combine the Panko, rosemary, and cheese.
Dip the cutlets into the egg mixture and then into the Panko.

Coat well.
Heat a fry pan with 2 tablespoons butter.  When it has melted, add 2 tablespoons oil.
When the oil and butter have heated, add the cutlets.  Do not overcrowd.  Brown on both sides.  You may have to do more than one batch.

Plate with layers of fresh basil and cherry tomatoes.

Enjoy! Pin It

Tweet