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Mediterranean Turkey Cutlets

Orna
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes

Ingredients
  

  • 6 - 7 broad thin slices of turkey breast, about 1/4-inch thick (recommended: Jennie-O Turkey Breast Cutlets, extra lean)

For the spice mix

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika called "paprika", not "smoked paprika"
  • 1 teaspoon ground turmeric
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 1 cup flour for dredging
  • 2 eggs
  • 1 ½ cups Panko bread crumbs
  • olive oil cooking spray
  • lemon wedges for serving

Instructions
 

  • Wash the turkey and blot dry with paper towels. If any pieces are thicker than 1/4-inch, place between two sheets of plastic wrap and pound with the side of a cleaver.
  • Combine the spices and salt in a bowl and stir to mix. Sprinkle the spice mix evenly over turkey slices and rub in on both sides. Cover loosely with plastic wrap and refrigerate 15 minutes to marinate.
  • Place a baking sheet on the middle shelf of the oven and preheat to 400 degrees F.
  • Place the flour in a shallow bowl, the eggs—lightly beaten with a fork—in another, and the bread crumbs in a third.
  • Just before serving, dip each slice of turkey first in flour, shaking off the excess, then in eggs, and finally in bread crumbs, shaking off the excess.
  • Carefully remove the baking sheet from the oven and spray with cooking spray. Arrange the turkey cutlets in a single layer, and spray the tops of them lightly with cooking spray. Bake until golden brown and cooked through, 8 to 12 minutes, turning twice. (I forgot this step!)
  • Sprinkle with salt right as you take them out of the oven; serve with lemon wedges.

Notes

Adapted from Steven Raichlen's Israeli Spiced Turkey Cutlets in Healthy Jewish Cooking