Recipe - Fried Turkey Cutlets

2 cup Buttermilk, lowfat
2 teaspoon Worcestershire
2 teaspoon Mustard
One half teaspoon Cayenne
One half Onion, small, cut or sliced up thin
1 Garlic clove, cut or sliced up thin
1 One half pound Turkey breast cutlets
Three fourths cup Bread crumbs
Salt and pepper
One half Gravy recipe

Combine the buttermilk, worcestershire, mustard, and cayenne in a
shallow baking dish. Stir in the onion and garlic and add the turkey
cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or
overnight.

Preheat the oven to 350. Spread the bread crumbs on a baking sheet
and toast for about 5 minutes, until lightly browned. Transfer to a plate
and season with salt and pepper.

Drain the turkey cutlets and discard the marinade. Coat the cutlets
with the seasoned bread crumbs, shaking off the excess. Coat a large
nonstick skillet with cooking spray and warm over moderately high heat.
Add onethird of the cutlets and spray them lightly. Fry the cutlets,
turning once, until cooked through and golden, about 3 minutes per side.
Transfer to a platter, cover loosely with foil, and keep warm. Wipe out
the skillet and repeat with more spray and the remaining turkey.
Serve hot, spooning gravy over the top. Serve perhaps with dumplings
or spaetzle.

Food and Wine, April 1995
Posted to MMRecipes Digest V3 #249

Date: Wed, 11 Sep 1996 17:20:03 0400

From: Walt Gray waltgray@mnsinc.com