Turkey milanesa

Technically speaking I am probably not using the term “milanesa” entirely properly. I won't try to define it. I just like the word and what I do with chicken, pork, and now turkey, does resemble milanesa. It also resembles Wienerschnitzel. It's a cooking technique that is exquisite in its result (if done the right way). I bought a 6 lb turkey breast a couple of weeks ago. We froze half of it and roasted the other half. It was delicious with a sage pesto Peter made. For this application I removed the skin and sliced it across at about ½ inch intervals. Pound, pound, pound – down to ¼ inch to 1/3 inch.

From here on it's the 3-step dredge. I like to use some paprika along with salt and pepper before dredging in flour, dipping in egg and coating with bread crumbs. 1/8 inch of veg oil in a large skillet must be gotten screaming hot. This is probably the single most important thing about this recipe. The oil should be so hot that you literally only shallow fry the meat for 1.25 minutes per side, drain on a paper towel and serve up immediately.

Have you noticed I did not mention brining? This turkey breast was on sale for about 25% of its original price. It had been injected with brine of a sort. A reasonable compromise I would say.