Shelly's Recipe

PAN FRIED TURKEY CUTLETS

Category: Turkey

1 cup buttermilk
1 tsp Worcestershire sauce, dry mustard and oregano
1/4 tsp kosher salt and pepper
1 lb turkey cutlets, lightly pounded
2 egg whites, lightly beaten
1 1/4 cup dry bread crumbs
1 tbsp oil, divided

Whisk first 6 ingredients in a shallow dish and place the cutlets in it to marinade in the refrigerate for 30 minutes up to 24 hours.

Put egg whites in a shallow dish and breadcrumbs in another.

Heat half the oil in a skillet. Take the cutlets out of the marinade, dip into egg whites and then coat with bread crumbs, shaking off any excess. Cook 2 minutes per side. Repeat with remaining cutlets, wiping skillet clean and adding additional oil after each one has been cooked.