For eternalmusings

[baronessekat]

would you believe I actually have the turkey cutlet recipie written down in my "pinch and a handful" book?

here you go (and for anyone else who would like)



Veal or Turkey cutlets (italian style) cut into managable sized pieces. (if using Veal can use veal rump and cut thin yourself to save money)

lightly salt meat

dip into a well beaten egg.

coat with a mixture of 1 1/2 cups bread crumbs, 1/2 cup grated parmesan cheese, 1/4 cup parsley.

Fry in hot oil until brown and done.

Serve with cheese rice. (well mom did anyway)

I tend to add more cheese than mom did and I also put salt and pepper into
the bread crumb mixture.

This recipie came from y great-grandmother Antoinette Telesco, which she brought from Italy in 1910.

Comments

[eternalmusings.livejournal.com]

I don't have an electric skillet thing like mom. Can I just use a pan on the stove? If so, what temperature?

[baronessekat.livejournal.com]

medium/medium high.

You can have mom's skillet when you come home next. I have one of my own.