Breaded Turkey Cutlets with Citrus Zest and Broccolette
Crispy, panko-breaded turkey cutlets served side by side with roasted broccolette (baby broccoli) tossed in a zingy, zesty orange sauce.
Servings: 4
Equipment
Ingredients
- 2 pounds turkey cutlets
- ½ cup all-purpose white flour
- 2 egg whisked smooth
- 2 tablespoons dijon mustard
- 1 cup panko breadcrumbs
- 8 ounces broccolette roughly chopped
- 2 tablespoons olive oil
- Pinch kosher salt
- freshly cracked black pepper
- 1 orange zested and juiced
Instructions
Prep Ahead:
- Measure out the flour and panko and place in separate resealable bags or containers.
- Zest and juice the orange and transfer to a resealable container.
- 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.
Prepare From Prepped:
- If frozen, thaw overnight in the fridge.
- Prepare as directed from fresh, above.
Make From Fresh:
- Preheat the oven to 350 and place a baking rack on a sheet pan.
- Place the flour in one wide bowl, the panko in another, and whisk together the eggs and mustard until smooth in a third bowl.
- 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)
- Place the chopped broccolette on one end of the sheet pan, or on another pan if there isn’t enough room.
- Drizzle the broccolette with olive oil, kosher salt, and pepper and use tongs to gently toss and coat.
- Place both pans in the oven and bake for 10 minutes.
- Mix the orange juice and zest together in a small bowl.
- Remove the broccoletter from the oven and toss with orange juice and zest, then place the pan back in the oven.
- Cook both pans for a further 5 minutes, then remove from oven.
- Serve crispy cutlet with the broccolette on the side.
Notes
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.
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.