Breaded Turkey Cutlets with Citrus Zest and Broccolette

Crispy cutlets of turkey (or chicken, if that’s easier to get a hold of) are side by side with brightly flavored orange flavor tossed over roast-y broccolette.

The cutlets are cooked on a rack to add crispy texture on all sides of the meat; if you don’t have a rack that’s no problem- you’ll just have less crisp, but the same amount of flavor! I love whisking dijon mustard in with the eggs before breading the cutlets- it adds a punch of flavor.

Broccolette is a milder, “baby” version of broccoli and it holds up with the bright and zingy flavor of orange really well, especially while roasted.

If you can’t find broccolette, you can swap in 2 large broccoli crowns, cut into florets, or broccolini. Broccolini is naturally bitter, and that bitterness is pulled out more once it’s roasted- that may be your thing, but if it’s not, sautéing it brings out a more mild, less-bitter flavor. Sauté in hot olive oil over medium heat until soft and cooked through, then toss with the orange juice and zest before you take it off the heat. 



Breaded Turkey Cutlets with Citrus Zest and Broccolette

Ingredients

Protein

turkey cutlets2 pounds

Dry Goods

white flour1/4 cup
dijon mustard2 tablespoon
panko breadcrumbs1 cup
olive oil2 tablespoons
Kosher saltpinch, to taste
freshly cracked pepperpinch, to taste

Dairy

egg(s)2, large

Produce

broccolini or broccolette8 ounces, roughly chopped
orange1, large

Instructions

Crispy cutlets of turkey (or chicken, if that’s easier to get a hold of) are side by side with brightly flavored orange flavor tossed over roasty broccolette. The cutlets are cooked on a rack to add crispy texture on all sides of the meat; if you don’t have a rack that’s no problem- you’ll just have less crisp, but the same amount of flavor! I love whisking dijon mustard in with the eggs before breading the cutlets- it adds a punch of flavor. Broccolette is a milder, “baby” version of broccoli and it holds up with the bright and zingy flavor of orange really well, especially while roasted. If you can’t find broccolette, you can swap in 2 large broccoli crowns, cut into florets, or broccolini. Broccolini is naturally bitter, and that bitterness is pulled out more once it’s roasted- that may be your thing, but if it’s not, sauteeing it brings out a more mild, less-bitter flavor. Saute in hot olive oil over medium heat until soft and cooked through, then toss with the orange juice and zest before you take it off the heat. 

  1. Preheat the oven to 350 and place a baking rack on a sheet pan.
  2. Place the flour in one wide bowl, the panko in another, and whisk together the eggs and mustard until smooth in a third bowl.
  3. Dredge the turkey in flour, then the egg and mustard, and then the panko. Place each cutlet on the baking rack (you may need to use two racks)
  4. Place the chopped broccolette on one end of the sheet pan, or on another pan if there isn’t enough room.
  5. Drizzle the broccolette with olive oil, kosher salt, and pepper and use tongs to gently toss and coat. 
  6. Place both pans in the oven and bake for 10 minutes. 
  7. Mix the orange juice and zest together in a small bowl.
  8. Remove the broccoletter from the oven and toss with orange juice and zest, then place the pan back in the oven.
  9. Cook both pans for a further 5 minutes, then remove from oven. 
  10. Serve crispy cutlet with the broccolette on the side. 

Prep Plan

Prep it for later:
1. Measure out the flour and panko and place in separate resealable bags or containers.
2. Zest and juice the orange and transfer to a resealable container.
3. Chop the broccolette and transfer to a resealable bag or container.
Items will keep in fridge for up to 4 days, in the freezer for up to 1 month.


You will need:
1 bag or container of flour
1 bag or container of panko
1 container of zest and juice
1 bag or container of chopped broccolette

Prepare from prepped:
1. If frozen, thaw overnight in the fridge.
2. Prepare as directed from fresh, above.

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