Coconut Oil is loaded with tons of health and beauty benefits(hair care, heart disease, skin care, immunity, weight loss- the list is endless). As more people have a growing appreciation for Coconut Oil and all the wonders it does for your body, I really try to find fun new recipes to pair it with. I prefer to use it when frying food as it’s stable enough to withstand high temperatures, and offers a lovely unique flavor to whatever it is that you’re cooking with- not to mention you don’t have to feel as guilty eating something fried when it’s done in one of the earth’s most nutrient rich ingredients. To top it all off- when fed to your pets Coconut Oil offers just as many health benefits, if not more, as it does to us human folk.
Servings: 2-4 depending on the pack of Turkey
Prep Time: 20 Minutes
Cook Time: 15 minutes
- 1 Pack of Turkey Breast Cutlets
- 1-1/2 Cup of Panko Bread Crumbs
- 1 Cup All Purpose Flour
- 2 Eggs
- 5-6 Tbsp. Coconut Oil
- Salt & Pepper
- Lemon(for dressing)
- Lay 3 paper towels out on work surface side by side. You will see why this step is necessary after breading the Turkey.
- Place 2 plates on the paper towels, with a shallow bowl in the center, and one plate off to the side.
- Pour the All Purpose out onto one of the plates to begin.
- Next- whisk the two eggs in the shallow bowl.
- Fill the second plate with the Panko Bread Crumbs and delicately flatten down with a spoon so that it will be easy for breading.
- Now you can begin breading the Turkey. When doing so- you need to dredge the Turkey in the flour first, then the egg, followed by the Panko. If you feel it necessary to skip the flour- you can absolutely do so… but I find that wet sticks to dry much easier, and vice versa. Basically it just allows for a more evenly breaded meat.
- Once you’ve breaded each individual piece- place it on the clean plate that you had set off to the side.
- In a larger skillet, melt and heat the Coconut Oil.
- Once the oil is brought to temperature you can begin frying your Turkey. A good way to tell if the oil is hot enough is to throw a pinch of flour in. If it sizzles once hitting the pan- the oil is ready for you.
- Put as many of the fillets in the pan as will fit without over crowding it. You will likely fry each side for 4-5 minutes… or until it reaches a golden brown color.
- While you’re waiting for the first side of the Turkey to brown- neatly roll up the paper towels that were on your work surface and discard. You will notice that all the flour, egg, and panko will most likely be a giant mess- which is the reason you layed the paper towels down to begin with. Taking the extra step in the begininng allows for a much easier clean up, and I’m all about that.
- Discard the used AP Flour, and Panko- but set the scrambled eggs aside. Eggs are another favorite of Henry’s.
- Using tongs to avoid burning yourself, flip the turkey and continue to cook until golden brown on the opposite side (probably another 3-4 minutes).
- This last part is simply a preference- but I prefer to put the cooked turkey on a baking sheet lined with a layer or two of paper towels just to drain any excess oil before eating.
- Heat a small non-stick pan over medium/high heat, scramble the two remaining eggs, dish into a bowl, and allow to cool in the fridge for 5-10 minutes.
- Slice the lemon into wedges, and enjoy as much or little as you would like squeezed onto the deliciously fried turkey.
Now you’re ready to eat- and so is Henry. I’m convinced he knows this treat is coming his way the moment those freshly cracked eggs start to be whisked.