Saturday, November 16, 2013

Tacchino Milanese

Tacchino Milanese
Turkey cutlets with an Italian flair!


1/3 cup all purpose flour
1/2 tsp kosher or sea salt plus additional to season the turkey cutlets
1/2 tsp freshly ground black pepper plus additional to season the turkey cutlets  
2 large eggs, lightly beaten with a tablespoon of cold water
1 cup seasoned Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
6 turkey cutlets, 1/4 inch thick
Creamy Lemon and Caper Sauce:
2/3 cup mascarpone cheese or mascarpone cheese substitute
3 tbsp mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
Zest of 1 lemon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp fresh chopped flat-leaf parsley
3 tbsp extra virgin olive oil
4 lemons cut into 4 wedges


bread the cutlets:

Construct a breading station by combining the flour, the 1/2 teaspoon salt, and the ½ teaspoon of black pepper in a shallow dish and stir together to evenly distribute the ingredients; in a second shallow dish place the beaten eggs; in a third shallow dish, place the breadcrumbs and the Parmigiano-Reggiano and stir together to evenly distribute the ingredients.

Season the turkey cutlets with salt and pepper. Bread the cutlets by dipping them (both sides), one at a time, first in the flour (shaking off the excess flour), then in the egg mixture, finally in the bread crumbs. Place each breaded cutlet on a holding platter until all the cutlets are breaded.

prepare the creamy lemon and caper sauce (recommended):

Combine the mascarpone* and mayonnaise in a medium bowl.

Slowly add the milk, stirring as constantly, until all the milk is fully incorporated.

Add the drained and chopped capers, lemon zest, salt and black pepper, stirring to combine. Place the sauce in a serving bowl.

fry the scallopini:

In a large sauté pan over medium heat, heat the oil to the ripple state. When the oil is hot place the breaded scallopini in the pan without crowding and sauté until golden and cooked through, about 4 to 5 minutes per side, repeat as necessary until all the scallopini have been sautéed.


Either transfer the scallopini to a serving platter for a family service or into individual service plates and serve accompanied by the lemon wedges to squeeze onto the scallopini, a side-dish of your choice and the optional sauce alongside

*Mascarpone cheese substitute:

If you can't find Mascarpone cheese combine 8 ounces of cream cheese, 3 tablespoons of sour cream and 2 tablespoons whipping cream and use as you would mascarpone.

Foodie Blog