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Try something a little different with your turkey this year, like this chicken-fried steak recipe from chef Steve Freidkin of TEXAZ Grill in Phoenix. We promise it’s not as crazy as it seems — the crunchy buttermilk skin fits in perfectly with the stuffing and mashed potatoes.
For the turkey
- Four 6-ounce turkey breast cutlets, flattened to 1/2-inch thick
- 2 Cups all-purpose flour, seasoned with salt and pepper
- 3 Cups buttermilk
- Vegetable oil, for frying
For the gravy
- 4 Tablespoons butter
- 1/4 Pound breakfast sausage
- 2 stalks celery, sliced into 1/4-inch pieces
- 1 onion, julienned
- 2 Cups sliced mushrooms
- 1/2 Cup flour
- 1/2 Teaspoon white pepper
- 1/4 Teaspoon red pepper
- 1/4 Teaspoon thyme
- 4 Cups chicken stock
- 1 1/2 Cup whipping cream
Calories Per Serving2143
Folate equivalent (total)236µg59%
- 30 saltine crackers
- 2 tablespoons all-purpose flour
- 2 tablespoons dry potato flakes
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 1 egg
- 6 skinless, boneless chicken breast halves
- 2 cups vegetable oil for frying
Place crackers in a large resealable plastic bag seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.
Pan Fried Wild Turkey RecipesFried Wild Turkey
This is a simple wild turkey recipe, but tastes fantastic. You can even use this for fish. It's very versatile.
RECIPE FOR FRIED WILD TURKEY
2 cups bread crumbs (I use Old London plain bread crumbs)
1 TBS garlic powder
1 TBS onion powder
2 lbs turkey breast, cut into strips
oil for frying
PREHEAT oil to 375 degrees.
Place the bread crumbs in a shallow bowl or on a plate. In another bowl, whisk the eggs with the garlic and onion powder. Dip strips in eggs, then coat with crumb mixture.
In a large skillet over medium heat, heat oil and test cook with one piece of a strip before cooking all of them. Fry until center is cooked and strip is a deep golden brown.
The amount of ingredients used should be adjusted accordingly to the amount of turkey you want to fry.
Wild Turkey fried with Light Batter
LIGHT AIRY BATTER RECIPE For Frying Wild Turkey
1 egg, beaten
1/4 cup milk
3/4 cup chicken broth
1 tsp kosher salt
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 cup self rising flour
10 turkey tenderloins
1/2 cup flour
shortening or canola oil for frying, approximately 6 to 10 cups
PREHEAT oil to 350 degrees.
Whisk the egg, milk, broth, and seasonings together in a bowl until salt is dissolved. Whisk the self rising flour into the mixture and let rest for 5 minutes.
Coat each piece with the 1/2 cup flour and then dip into the batter. Let some batter drip off and add to the hot oil. Fry 4 pieces (depending on the size, you don't want to crowd them when cooking) at a time for approximately 7 to 9 minutes.
CHICKEN FRIED WILD TURKEY RECIPE
5 lb turkey breast, boned and cut into strips
homemade Italian dressing (enough to cover the turkey strips)
1 tsp garlic powder
1/2 tsp liquid smoke
Marinade the turkey strips for several hours or preferably overnight in the above three ingredients.
2 cups milk
2 cups flour
kosher salt and freshly ground black pepper to taste
canola oil for frying
In a small bowl, beat the eggs first and then add the milk mixing well. In another bowl add the flour, salt and pepper.
Dip the turkey strips into the egg mixture and then dust with the flour and seasonings. Deep fry until golden brown and the juices run clear. Drain.
For quick gravy:
Melt 2 TBS butter and add salt and pepper. Slowly add 2 TBS flour and cook for a minute or two. Slowly add 1 cup of milk and stir continually until mixture thickens. Add a little Kitchen Bouquet to darken the gravy.
By Sue Lau | Palatable Pastime
Chicken Fried Turkey Cutlets with paprika cream gravy is my recipe of the day. This is something I make with a pack of sliced turkey breast cutlets I picked up at Trader Joe’s Market. I don’t get over there all the time, but happened to stop by.
I imagine you can make this with a boneless breast on a meat slicer to keep the cutlets even. Although that would make quite a lot. I imagine you can separate by weight into a few packs and freeze.
Or you can get the turkey tenderloins and try slicing those as well, or pounding out. The cutlets need to be thin.
The paprika cream gravy is colored by the paprika I have in the coating. It’s probably heavier than I sometimes do when I just add a cajun spice. But I like it.
Other cream gravy I keep fairly white when I am serving with biscuits or in sausage gravy. If you prefer a lighter color, just use flour instead of fry coating, but remember to season with salt and black pepper. No biggie.
Chicken Fried Turkey Cutlets
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Chicken Fried Steak (Country Fried)
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Easy Fried Apples
Simple and delicious fried apples make a comforting side dish perfect for autumn suppers including pork chops, cabbage rolls and roast beef.
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Country Style Green Beans with Ham are simply seasoned, using country style ham to make a tasty and comforting side dish.
Spiral Sliced Coca-Cola Ham
Spiral Sliced Coca-Cola Ham is a classic and simple southern style baked ham with a baste made from the popular soda/pop.
- 1 1/2 pound turkey tenderloins
- 3/4 cup half-and-half (or milk)
- 1/4 teaspoon garlic powder
- 1 tablespoon Cajun or Creole seasoning
- 1 to 1 1/2 cups all-purpose flour
- 1 bottle of oil (for deep frying)
Cut the turkey tenderloins into 1- to 1 1/2-inch pieces.
In a large food storage bag, combine the turkey tenderloins, half-and-half, garlic, and Creole or Cajun seasoning.
Let the tenderloins marinate in the refrigerator for about 2 hours.
Heat oil in deep fryer to about 360 F.
Dredge the turkey pieces in the flour, coating well. Shake off excess flour.
Chicken-Fried Turkey - Recipes
use approx. 1/4"of oil from the bottom of the saucepan,
Chicken Fried Turkey 'Steaks'
Mix ground turkey with egg yolk and season with salt and pepper to taste. Form into two patties. Put flour on a small plate and mix with black pepper. Press patties into flour to coat each side. Fill medium saucepan with canola oil to coat about 1/4" up from the bottom of the pan and heat to medium to high with time of frying in several versions, the approximate absorption of oil was 2/3 Tbsp for both 'steaks' . Once heated, sprinkle a little flour into the pan or put the handle of a wood spoon, oil will bubble around either - oil is ready. Fry until golden on each side, a little over two minutes each. I thinned out the patties to ensure the 'steaks' were fully cooked.
Made just as simply as the steaks: Heat pan drippings or canola oil in a small saucepan on medium. Whisk in flour until thickened and slowly add in milk, continuing to whisk until smooth. While mixing, add in pepper, and a little hot sauce if you want the spice. Spoon over 'steaks' and enjoy!
Calories 296, Total Fat 15.7g, Sat. Fat 2.9g, Cholest. 278.5mg, Sodium 95.7mg, Carb. 2.6g, Fiber 0.1g, Sugars 0.1g, Protein 35.5g
Country Gravy Nutrition Info (1/3 Cup):
Calories 110, Total Fat 7.2g, Sat. Fat 0.6g, Cholest. 1.6mg, Sodium 36.2mg, Carb. 8.8g, Fiber 1.2g, Sugars 4.2g, Protein 3.5g
Kitchen Utensils Ingredients
Deep-fryer Soy Sauce
Bowl Vegetable Oil
Wire rack Seasoning
Deep frying a turkey is so easy and less time-consuming than any other method of preparing a turkey dish.It requires a frying oil with mixture of cooking ingredients. Firstly the turkey is either cut in parts or left whole before thorough washing.
Afterwards, any choice of ingredients are added and mixed together and allowed to stay for few hours for marination.
Once the turkey has marinated, it is then time to carry out the actual frying task.
Breaded Pan-Fried Turkey Cutlets Recipe With Crispy Panko Crust
These pan-fried breaded turkey cutlets are thin, soft, tender and golden-brown! Panko crumbs breading is so yummy and crispy! Very easy to make in under 20 minutes &ndash these turkey cutlets are absolutely perfect for a weeknight dinner!
Are you making chicken, chicken and chicken day in and day out? You&rsquove got to try the turkey cutlets instead! When they are breaded and fried, they taste quite similar to chicken, but are different enough to offer a change!
If whenever you think of turkey you are envisioning a tough dry bird, you are going to love the fact that these turkey cutlets are pure opposite. They are thin, they are tender, they are soft, they are juicy &ndash you are going to love them! And their crispy breaded golden-brown crust is simply irresistible!
And by the way &ndash even your Thanksgiving turkey will never be dry if you use the right recipe :) Check out my best Thanksgiving turkey recipe &ndash this will be the last turkey recipe you&rsquoll ever need!
If you never bought turkey cutlets before, you&rsquoll find them in big supermarkets next to ground turkey. Jenni-O sells these amazing thinly-sliced turkey cutlets &ndash they are just thinly sliced turkey breast white meat. Turkey cutlets are so thin that they cook in minutes, and they are healthy, tender and delicious!
Making these breaded turkey cutlets is super easy &ndash this recipe is perfect for a busy cook! It also uses very few ingredients &ndash all you need are the turkey cutlets, egg and Panko bread crumbs. Also oil, salt and pepper &ndash but those don&rsquot even count in ingredient list, do they? )
Panko bread crumbs are my favorite kind of bread crumbs &ndash they make the crispiest crust possible! Of course, you can use any kind of bread crumbs, but once you try Panko, you won&rsquot go back to the regular ones :)
To make breaded turkey cutlets, first dip them in egg, then in bread crumbs and then pan-fry them in oil until golden-brown on both sides and cooked through. That&rsquos all there is to it &ndash it&rsquos a super-simple recipe that tastes so good!
My favorite side dish to serve with these breaded turkey cutlets is mashed potatoes &ndash they just go so well together! Check out my mashed potatoes secrets and perfect mashed potatoes recipe &ndash these mashed potatoes are amazing!
Chicken Fried Steak: 7 Takes on a Classic
A dish that reminds us of the Southern childhood we never had: an inexpensive cut of beef (usually a variable cut called “cube steak”) tenderized by pounding, which also gives it a hashy, scored surface texture. Breaded with flour and egg and shallow fried in a skillet, this is part one of chicken fried steak. The second part: a rich, simple cream gravy, which, at its most basic, is a flour and pan-dripping roux, thinned with milk and simmered. Here are 7 takes on tradition.
1. Chicken Fried Steak with Cream Gravy
It doesn’t get simpler or more country than this. You start by tenderizing cube steaks by pounding with a mallet, than breading the steaks, pan-frying, and constructing a simple flour-and-milk gravy right in the pan. Get our Chicken Fried Steak with Cream Gravy recipe.
2. Chicken Fried Steak
This is chicken fried steak with all the features turned up. You marinated the steaks in buttermilk with hot sauce, Worcestershire, garlic powder, and cayenne. As for the gravy, it contains shallots, garlic, and beef stock—truly a flavor-packed version of a classic Get Grandbaby Cakes’ Chicken Fried Steak recipe.
3. Chicken Fried Steak Fingers
“Typically,” says blogger Christin Mahrlig, “Chicken Fried Steak is served with a cream gravy and mashed potatoes, but I love making steak fingers and dipping them in a Creole-style mustard sauce. Turning knife and fork comfort foods into finger food is always a good idea in my opinion. That’s fewer dishes to wash.” Get Spicy Southern Kitchen’s Grilled Chicken Fried Steak Fingers recipe.
4. Chicken Fried Steak
Kimchi Mom Amy Kim uses cornflakes in the breading for an extra layer of crunch—buttermilk and paprika contribute more than their fair share of flavor. The gravy gets a rich, luxurious boost from the addition of pork sausage, making this version decidedly Southern. Get Kimchi Mom’s Chicken Fried Steak recipe.
5. Chicken Fried Turkey “Steak”
In this healthy take on the Southern classic, ground turkey is bound with egg yolk, then formed into patties that approximate the texture of pounded, tenderized cube steak. The country gravy has the typical flour thickening, but nonfat milk keeps it lower in calories. Get eatTALK.net’s Chicken Fried Turkey “Steak” recipe.
6. Homemade Steak Biscuits
Thin scraps from ribeye steaks were the inspiration for this country breakfast. You start by baking biscuits. Then you season and bread the meat before frying the pieces in a skillet. Put biscuits and chicken fried steak together, and you’ve got a delicious hand-held meal. Get Nibble Me This’s Homemade Steak Biscuits recipe.
7. Chicken Fried Steak
Yet another classic of a classic: pounded cube steak breaded and fried, wedded to cream gravy. This one has a spicy twist—the addition of Cajun seasoning and lemon pepper (along with other spices) to the comfort-food mix. Get Kitchen Belleicious’s Chicken Fried Steak recipe.
Nashville-Style Hot Chicken
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