My father-in-law ate this every day in boarding school in Vienna, but with veal. This is a splurge to eat once in a while, but it’s one of my favorite meals.
Prep time: 20 minutes
Total time: 40 minutes
8-10 turkey cutlets
1 c. brown rice or quinoa flour
1 tsp. salt
4 eggs, whisked until smooth
1/2 c. vegetable oil
1 lemon cut into 6 slices
- If cutlets are thick, pound until 1/4″ thick (in a gallon sized plastic bag, with a flat meat tenderizer).
- Into each of a broad bottomed dish with sides (dinner plates or pie dishes work great), add rice flour and eggs respectively. Season rice flour with 1 tsp. salt.
- In two heavy bottomed skillets (cast iron works great), heat 1/4 c. oil each on high heat until hot. Drop a stream of egg into the oil to test if it’s hot enough. If it sizzles and rises immediately to the top, it’s ready.
- Dredge cutlet in egg, then flour, covering completely, and set directly into the oil.
- Cook the cutlets for 3-4 minutes on each side until golden brown and drain on paper towels. Keep cutlets in a warming oven until entire batch is cooked. Serve immediately with a wedge of lemon.