As I’ve stated previously, one of several ways I save money on our grocery bill is by shopping sales, including perusing the reduced-for-quick sale items. This is how I came across some turkey cutlets — which are normally on the pricey side — reduced to half price!
Cutlets are a thin, lean cut, hence their expense. Because they are lean, you want to try and cook them in a way that gives them some moisture.
I’d never cooked cutlets — turkey or otherwise — and so I cast about through my pantry and refrigerator. I finally decided to prepare them with an Italian flair and make Turkey Cutlets with Provolone — and boy, were hubby and I glad, because it was YUMMY!
As Wikipedia tells us:
Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste. In Provolone Piccante, the distinctive piquant taste is produced with lipase originating from goat. The Dolce version uses calf’s lipase instead.
I have no doubt that any other type of cutlet would work just as well. You could also take a boneless cut (such as a chicken breast or pork chop) and pound it until it’s thin.
I chose to oven-fry the cutlets. One of the tricks to oven-frying successfully is to preheat your baking pan and cooking oil so that the food won’t stick to the pan — that gives you crispy, not soggy. 🙂
Vegetarians: This would be tasty with either slices of eggplant or with a vegetarian burger patty substitute. Adjust cooking times as necessary if you use a vegetarian burger patty. I think the eggplant (remember to slice it and let it drain for a bit before using it!) would likely cook close to the same time as the cutlets would, depending upon how thickly you slice them.
It’s fairly easy to adjust the number of servings based on the number of cutlets.
You could use another kind of cheese — such as mozzarella or Parmesan — but I had Provolone on hand and we found it mighty tasty. 🙂
I didn’t have any Italian-seasoned bread crumbs on hand, so I seasoned cracker crumbs and used those. Also, to keep things quick and easy, I used a small tin (8 ounces) of tomato sauce seasoned with basil, garlic, and oregano.
Regardless of how you make it, it is quick, easy, and tastes as yummy as it smells. 🙂
If you haven’t tried making a cutlet before, or if you’re looking for a different way to enjoy them, give this cutlet recipe a go. And in the meantime, go on and take less than 5 minutes from your day to give Rod a listen — you know you want to! 😉
Italian-Style Turkey Cutlets with Provolone (Servings depend upon number of cutlets and heartiness of appetites you’re feeding; count on one cutlet per serving)
- Desired number of turkey (or other type) of cutlets (see suggestions above; vegetarians, see suggestions above)
- Seasoned bread or cracker crumbs (I suggest Italian-seasoned crumbs; or season cracker or dry bread crumbs to taste with basil, Italian seasoning, oregano, garlic powder, onion powder, salt & pepper, and a bit of Parmesan, if desired)
- Bit of milk or water beaten with an egg
- Italian-seasoned tomato sauce or pasta sauce (for 3 turkey cutlets — about 1 to 1.25 pounds — I used 1 cup of tomato sauce seasoned to taste with basil, Italian seasoning, oregano, garlic powder, onion powder, and a splash of Worcestershire sauce)
- Sliced (or grated) Provolone cheese (I used one sandwich slice of cheese per cutlet; see note above about kinds of cheese)
- Bit of olive oil and butter or margarine
- Preheat oven to 400F. Partway through the preheating cycle, add a bit of olive oil and butter or margarine to a baking pan large enough to allow you to place the cutlets in a single, uncrowded layer. (You need just enough olive oil and margarine or butter to coat the bottom of the pan — depending upon the amount you’re making, probably an tablespoon or so of each for a 13″x9″ pan.)
- Beat together a bit of milk or water and egg (if desired) in a dish large enough for you to dip the cutlets.
- Place the seasoned cracker crumbs in a dish large enough for you to bread the cutlets in.
- Once oven is preheated and your baking pan (and olive oil and margarine/butter is hot), wet cutlets in liquid, dredge thoroughly in bread crumbs, and place in a single layer in baking dish.
- Bake for 15 to 2o minutes (or a bit more, depending upon thickness of cutlets — the thinner, the less cooking time). Flip cutlets and bake for another 10 minutes or so to crisp.
- Drizzle seasoned tomato sauce or pasta sauce over cutlets, cover with cheese. Return to oven until tomato sauce is bubbly and cheese is melted — about 5 to 10 minutes.
- Refrigerate leftovers — if there are any! 😉