Delicious juicy tender turkey cutlets, marinated in buttermilk and spices then breaded in a mixture of breadcrumbs and crushed Nachos. It was a huge hit!
This is what happens if you when you run out of breadcrumbs.
It was a bit of a shocker because I normally make my own breadcrumbs and always collect old bread, cut it in cubes, let it dry and then I blitz it in the food processor with some fresh herbs and garlic. I never ever run out, at least that’s what I thought.
This is a habit I have had for a long time because there is always left over bread. Anyway, when I decided to make this dish, I marinated the turkey, which makes it super tender and juicy, and got everything out to start breading the cutlets, but then I realized I didn’t have enough breadcrumbs. So I had to come up with a quick solution, I didn’t have Corn Flakes so I went for the bag of Nachos I knew we still had left over from movie night. You need about 2 cups of nachos for this.
I put them in a plastic zip lock bag and crushed them with a rolling pin.
I ended up with a delicious smelling crumbly mixture with about half bread and half nacho crumbs.
4 Turkey cutlets, or 1 large breast cut into thin slices
1 C. Buttermilk
1/4 tsp. each of ground Coriander, Smoked Paprika, Black Pepper, ground Ginger, Cardamom, ground Nutmeg, ground Cumin, Onion Powder, and Garlic Powder.
Generous seasoning of salt
1 egg beaten
1/2 C. flour
1 1/2 C. nacho-bread crumb mixture
2 tbsp. Canola Oil for frying.
In a large dish, add the buttermilk and the seasoning and salt. Place the turkey cutlets in the marinade and turn them over to cover them completely. Cover with cling film and marinate for at least eight hours or preferably overnight.
When ready to cook. Get out three dishes, one for the beaten egg, one for the flour and one for the bread crumbs.
Cover the cutlets first with flour, shaking off any excess, then dip them in the egg, let the excess drip off, then cover them in the breadcrumb mixture, pressing a little on both sides to cover them well. Place on a cutting board until ready to fry. Repeat with the remaining cutlets.
Heat a large frying pan over medium heat. Add two tablespoons of canola oil, and cook the cutlets for about 5 minutes on each side. Until golden brown and cooked thru. Drain on kitchen paper before serving.
This is an easy Thanksgiving alternative that you can cook on the stove if you don’t want to get a whole turkey, maybe can’t afford one or don’t have an oven. Serve it with Holiday Cranberry and Pear Sauce with Star Anise. and maybe a side of Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme and you have yourself a little feast fit for a king.
Note: Left overs a great on sandwiches!!!