Turkey Tuesday: Ramen-Crusted Turkey Cutlets

The latest issue of Southern Living magazine features a recipe called Crispy Ramen-Crusted Chicken. I took a look at it, and knew it would be even easier with turkey cutlets. Plus, I could almost guarantee this would be a big hit with my guys. 

I was 100% right on both counts.

The original recipe calls for chicken cutlets that you flatten using a rolling pin or meat mallet. The beauty of using JENNIE-O® Extra Lean Turkey Breast Cutlets is that these are already the perfect thickness (about 1/4-inch) for this recipe – no extra step required.

I made this recipe recently on a weeknight (yes – quick and easy!) and two things happened:

1. Teacher Man almost immediately told me to put these in our regular menu rotation. He loved them.
2. Joe had seconds! For my picky eater to have seconds of any new recipe I try is practically unheard of in our house. This was a big win!

I served this with a lettuce salad and cheesy rice, but you could easily do a lot of different side dish options. (Southern Living offers up an Asian-inspired salad with kale.)

Hopefully you can find these turkey cutlets in your supermarket. In my community, I can only find them currently at Walmart, which is somewhat frustrating. This tells me I need to talk to the meat managers of the other two grocery stores in town and ask them to consider stocking this product. 

Another great #SwitchToTurkey option – I hope you will try it soon!

Lara

Ramen-Crusted Turkey Cutlets

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Servings 4

Ingredients

  

1x2x3x

• 9 tablespoons olive oil divided
• 2 3-oz. pkg. chicken-flavored instant Asian ramen noodle soup mix
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 17.6-ounce package JENNIE-O® Extra Lean Turkey Breast Cutlets
• 2 large eggs lightly beaten

Instructions

 

• Break ramen noodles into pieces.
• Process ramen noodles, seasoning mixtures from ramen packages, ginger, and cayenne pepper in a food processor until combined, 1 minute.
• Transfer mixture to a shallow dish, and set aside.
• Dip each cutlet in eggs, and dredge in ramen mixture, pressing to adhere.
• Cook half of turkey in 3 tablespoons hot olive oil in a large skillet over medium until golden brown and done, 2 to 3 minutes on each side.
• Place on a wire rack in a rimmed baking sheet, and keep warm in a 200° oven.
• Repeat procedure with remaining turkey and olive oil. (I would suggest wiping down the pan between each cooking cycle.)

Notes

Adapted from Southern Living

Tried this recipe?Let us know how it was!