These turkey breasts are breaded in a cornmeal-Parmesan-breadcrumb mixture before being fried to a golden brown colour and served with a cranberry mustard sauce.
Directions for: Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce
Ingredients
12 oz frozen and thawed or fresh cranberries
- cup granulated sugar, depending on preference
6 Tbsp Dijon mustard
Kosher salt
cup fine breadcrumbs
cup grated Parmesan
cup coarse ground yellow cornmeal
1 (2-lb) boneless, skinless turkey breast, cut into 8 cutlets
Coarsely ground black pepper
1 cup sour cream
3 Tbsp unrefined coconut oil, plus more if needed
Directions
1. Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
2. Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
3. Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
Tips and Substitutions
Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
Cook's Note: The cranberry mustard dipping sauce makes about 1 1/2 cups and can be stored in the refrigerator for up to 7 days. Serve warm or at room temperature.
See more: Turkey, Berries, Fry, Main
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