If your looking for a quick-to-make, but delicious, dinner, Turkey Cutlets Milanese is a great choice. It is my substitution for veal scallopini Milanese, which has become so expensive, not to mention that there’s the stigma of how these small calves are treated. I find that the turkey cutlets provide a similar taste and texture to the veal.
The term Milanese refers to a kind of cooking that is popular in Milan and surrounding areas of Lombardy. It signifies meats that have been breaded, generally with fine bread crumbs and Parmesan cheese, and quickly fried until golden brown.
Sadly, turkey cutlets, which used to be common in supermarkets, are now difficult to find. As a result, I’ve resorted to buying whole turkey breasts, slicing, and freezing what I don’t use. To learn my method for this, click here.
Of course, if you can’t find turkey cutlets, you could substitute thin-cut chicken cutlets or use the veal scallopini. If you already have thin cutlets available, you should be able to get this dish on the table in less than a half hour.
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Begin with cutlets that are already cut quite thin.
Thin turkey cutlets.
Place the sliced turkey cutlets between two layers of wax paper. Pound them until very thin—1/4 inch or less— with a rolling pin or heavy mallet.
Pound the cutlets.
For the crumb mixture, you’ll want plain bread crumbs so that you are in control of the seasoning. Being Sicilian, I use a slightly Sicilian version of the crumb coating, which contains dried herbs and makes a tastier cutlet. On a flat plate, combine the bread crumbs, salt, pepper, mint, oregano, thyme, and grated Parmigiano. Mix together thoroughly with a fork. Taste for, and adjust, seasoning.
Mix the bread crumbs.
In a shallow bowl, beat the eggs, then add milk, and continue to beat until well combined.
Beat eggs and milk.
In a large skillet, heat the vegetable oil over medium-high heat. Traditional recipes tend to fry the cutlets in a combination of olive oil and butter. This is lovely if you wish to splurge but does not make a significant difference.
Dip both sides of each cutlet in the egg mixture, being certain it’s completely coated.
Dip cutlets in egg.
Press the egg-drenched cutlet in the bread-crumb mixture, pressing down so that it is well coated on each side.
Dredge the cutlets in the crumbs.
Traditional Cutlets Milanese recipes tend to use flour before dipping into the egg mixture. I find this gives a heavier coating and is really quite unnecessary.
Fry each cutlet in the hot vegetable oil until it is nicely browned on each side, which will take only a few minutes per side.
Fry the cutlets.
Drain the fried cutlets on paper towels to remove any excess oil.
For Optional Bread-Crumb Patty
I purposely make extra bread crumb mixture because I am particularly fond of making patties out of what’s left after I’ve coated the cutlets. This also eliminates waste if you’ve made more bread crumb mixture than you need. If you’ve created a particularly tasty coating, you will find these bread-crumb patties to be very toothsome.
To any remaining bread-crumb mixture, sift in the baking powder, and continue to mix.
Add baking powder to crumbs.
Then add that bread-crumb mixture to any remaining milk-egg mixture.
Mix the crumbs and eggs.
Stir the mixture with a fork until well combined.
Mix well with a fork.
If necessary, add enough extra milk so that the mixture is moist but will still hold together as a patty. Form into small- to medium-sized patties, the number depending on how much mixture is still remaining
Reduce the heat under the skillet to medium low, and fry the patties gently until they are nicely browned on both sides.
Fry the patties gently.
This will take several minutes. They should have a crisp exterior and a moist, but fully cooked, interior.
Serve the Turkey Cutlets Milanese and optional patties with lemon wedges. Turkey Cutlets Milanese is nicely accompanied by a salad of arugula and tomatoes.
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