I made this when we got home from vacation and never got a chance to post it. This is one of Michael's favorite meals. After eating out for 12 days it was so nice to have a home cooked meal. This is a great meal that's easy to pull together. The recipe is originally from Rachel Ray.
Ingredients
One 16-ounce bag hash browns
1/2 cup plus 1 tablespoon flour
1/3 cup grated Parmesan cheese
4 scallions, finely chopped (I used chives since we are growing them)
Salt
3 large eggs
1/4 cup vegetable oil
4 turkey cutlets (about 1 1/2 pounds total), pounded thin
Ingredients
Directions:
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.
Slice the 4 turkey cutlets in two and tenderize.
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.
Coat with flour
Dip in egg mixture
Press into potato mixture
Cook the cutlets in the skillet with more oil as needed, turning once, until the potato coating is golden and crisp, about 5-7 minutes per side. Transfer to parchment paper or paper towels to drain.
Enjoy!
No comments:
Post a Comment