Panko Crusted Coconut Fried Turkey

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)




  1. Lay 3 paper towels out on work surface side by side. You will see why this step is necessary after breading the Turkey.
  2. Place 2 plates on the paper towels, with a shallow bowl in the center, and one plate off to the side.
  3. Pour the All Purpose out onto one of the plates to begin.
  4. Next- whisk the two eggs in the shallow bowl.
  5. Fill the second plate with the Panko Bread Crumbs and delicately flatten down with a spoon so that it will be easy for breading.
  6. 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.
  7. Once you’ve breaded each individual piece- place it on the clean plate that you had set off to the side.
  8. In a larger skillet, melt and heat the Coconut Oil.
  9. 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.
  10. 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.
  11. 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.
  12. Discard the used AP Flour, and Panko- but set the scrambled eggs aside. Eggs are another favorite of Henry’s.
  13. 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).
  14. 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.
  15. 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.
  16. 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.

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