Ingredients:
1 pound grated fresh baking potato
1/2 cup plus 1 tablespoon flour
1/3 cup grated parmesan cheese
4 scallions, finely chopped
Salt
3 large eggs
1/4 cup vegetable oil
4 turkey cutlets (about 1 1/2 pounds total), pounded thin
Directions:
1. In a wide, shallow bowl, toss the potatoes with 1 tablespoon flour, then with the parmesan and scallions; season with salt. Place the eggs in another wide, shallow bowl and beat lightly. Place the remaining 1/2 cup flour in another shallow bowl and season with salt.
2. In a large, heavy nonstick skillet, heat 2 tablespoons oil over medium-high heat. Working with 1 piece at a time, coat the turkey cutlets with flour, shaking off the excess, then dip in the eggs and transfer to the potato mixture, pressing potato onto each side.
3. Cook the cutlets in the skillet with more oil as needed, turning once, until the potato coating is golden and crisp, about 5 minutes per side. Transfer to parchment paper or paper towels to drain.
Comments:
I subbed chicken since I always have boneless breasts around and turkey ain't cheap. Adam always does a great job pounding the meat out thin so I recruited his help for that. These turned out ok. They didn't cook evenly so part of them were brown and the other part were still kind of a gross looking yellow/gray. Oh well. They tasted good. :)
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