Breading with flour is the simplest and least expensive way to seal in juices and add a little extra crunch to turkey. Breaded turkey pieces and cutlets can be pan-fried or baked and served as is or used to make turkey piccata, turkey marsala or other breaded turkey dishes. Cooking breaded turkey is no different from cooking breaded chicken or any other kind of meat, so once you've got the bird coated, follow any recipe you like.
Step 1
Rinse your turkey pieces or cutlets and pat them dry with paper towels.
Step 2
Fill a shallow dish such as a pie plate with 1 inch or so of flour. Season the flour with salt and pepper to taste.
Step 3
Pour 2 inches or so of milk into a shallow dish and whisk an egg into it. Season the egg and milk with poultry seasoning for added flavor.
Step 4
Dip the turkey pieces or cutlets into the milk and egg mixture one at a time and let the excess drip off.
Step 5
Lay the soaked turkey pieces into the seasoned flour and roll or flip them so that they are coated. Continue on with your recipe.
Tips and Warnings
- Place the floured turkey in the refrigerator for an hour and the breading will adhere better during cooking.
- Never let cooked turkey touch any surface or utensil that has come into contact with raw turkey.
Things You'll Need
- Paper towels
- 2 shallow dishes
- Flour
- Salt
- Pepper
- Milk
- Egg
- Whisk
- Poultry seasoning (optional)
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