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Turkey Cutlet Sandwich

turkey cutlet sandwich by The Culinary ChaseThe first recorded sandwich was by Rabbi Hillel the Elder in the 1st century BC. He started the Passover custom of sandwiching a mixture of chopped nuts, apples, spices and wine between two matzohs to eat with bitter herbs.

The filling between the matzohs served as a reminder of the suffering of the Jews before their deliverance from Egypt.  The term ‘sandwich’ is believed to have been named after John Montagu who was the 4th Earl of Sandwich. Legend has it that in 1762 he asked for meat (most probably salted beef) to be served between slices of bread to avoid interrupting a gambling game.  Make this tonight and serve with a salad.

Serves 2
turkey cutlets
1 egg, lightly beaten
1 cup breadcrumbs, seasoned with Italian herbs plus 2 tablespoons grated Parmesan cheese
olive oil
2 slices prosciutto
2 slices mozzarella or provolone cheese
2 Italian bread rolls, cut in half
tomato, sliced
pesto
handful arugula leaves

Turkey Cutlet Collage by The Culinary Chase1. Cover turkey cutlets with plastic wrap. Using a flat meat mallet, rolling pin, or heavy frying pan, gently pound cutlets between the sheets of plastic wrap until it is about 1/2-inch thick.
2. Place egg into a dish large enough to hold the cutlet. Add a splash of olive oil and mix with a fork until combined.
3. Add breadcrumbs onto a separate plate.
4. Dip turkey cutlet into egg wash and let excess egg drip off. Place in breadcrumb mixture and cover both sides. Move to a clean plate and repeat process.
5. Add enough oil to cover bottom of a large pan and place over medium heat. When oil is hot, pan-fry cutlets 3 minutes per side or until cooked through.
6. Butter each roll and spread pesto (don’t be shy) on the top and bottom. Add prosciutto slice, cheese and turkey cutlet. Top with tomato slices and arugula leaves.

The Culinary Chase’s Note:
The secret to this recipe is to make sure the breadcrumbs are well seasoned.  You can also use chicken cutlets.  Toast the bread if you like and if you have any cutlets leftover, chop and toss into a salad.  Enjoy!

The post Turkey Cutlet Sandwich appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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