FIRST: Pound out your wild turkey breast to an even thickness. This step is very important as it breaks down the connective tissue as well as tenderizes the wild turkey breast meat. Thicker sections of meat will take more time to pound flat than thinner sections.
Then divide the wild turkey breast into sandwich-sized portions. Then coat each cutlet in a well-seasoned flour, dredged in eggs and sprinkled with breadcrumbs. The wild turkey is topped with rich marinara sauce, melty mozzarella and fresh basil on hearty Italian roll.
1 wild turkey breast
1 cup all purpose flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon Italian Seasoning
1/2 teaspoon pepper
4 large eggs, beaten with 2 tablespoons water
2 cups Italian breadcrumbs
8 ounces fresh mozzarella, sliced
1/4 cup gratedParmesan
1/3 cups fresh basil, chopped
1 cup olive oil
1 and 1/2 cup Marinara
6 Italian Style Rolls
1. Preheat oven to 350°F.
2. Pound the wild turkey breast into an even thickness of approximately 1/2 inch with a meat mallet. Slice into sandwich-sized cutlets. Pat the wild turkey breast dry using paper towels.
3. Create three dredging stations. For the first station combine flour, salt, paprika, onion powder and black pepper. Mix until evenly combined. For the second station, beat eggs with water. For the third and final station, add the bread crumbs.
4. Dredge the wild turkey cutlets one at a time into the three stations, starting by coating in flour, then dredging into the beaten eggs and then coating in the bread crumbs.
5. Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook turkey in the hot oil until golden, about 3-4 minutes per side. Work in batches as necessary, adding more oil when needed.