Latke-Crusted Turkey Cutlets: Thanksgiving-Hanukkah Recipes

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Latke-Crusted Turkey Cutlets: Thanksgiving-Hanukkah Recipes

Total Time: 25 minutes

Yield: 6

Latke-Crusted Turkey Cutlets: Thanksgiving-Hanukkah Recipes

The Associated Press.

Ingredients

  • 10 tablespoons all-purpose flour, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon baking powder
  • 1 cup grated sweet onion
  • 20-ounce bag fresh shredded potatoes (about 4 cups)
  • 3/4 pound finely shredded or chopped cooked brisket or corned beef
  • 4 egg whites, whisked until frothy
  • 1 1 / 4pounds fresh turkey breast cutlets
  • 2 whole eggs, lightly beaten
  • Peanut or vegetable oil, for frying

Instructions

  1. Heat the oven to 350 F.
  2. In a small bowl, whisk together 6 tablespoons of the flour, the salt, pepper and baking powder. Set aside.
  3. Place the grated onion on a clean dish cloth or several layers of paper towels, gather up the edges to form a bundle. Holding the bundle over the sink, squeeze out at much liquid as possible.
  4. In a large mixing bowl, combine the onion, potatoes, brisket, flour mixture and egg whites. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary. Set aside.
  5. Place the remaining 4 tablespoons of flour in a wide, shallow bowl. Place the 2 whole eggs in a second wide, shallow bowl.
  6. To prepare the cutlets, one at a time dip each first in the flour, then the beaten eggs. Then use your hands press 1/3 cup of the potato mixture evenly onto one side of each cutlet.
  7. In a large skillet over medium-high, heat about 1 / 4inch of oil until a shred of potato dropped into the oil sizzles immediately.
  8. Working in batches, add the cutlets potato side down, to the skillet. Cook until the potatoes are crispy and browned and the turkey is no longer pink at the center, 4 to 5 minutes. Press another 1/3 cup of the potato mixture on top of each turkey cutlet, then flip and brown on the second side for another 4 to 5 minutes. Transfer to a rimmed baking sheet, then repeat with remaining cutlets.
  9. Bake for 10 minutes, or until the turkey reaches 165 F at the center.
  10. Serve immediately with Meyer lemon applesauce.

Notes

Nutrition information per serving: 500 calories; 200 calories from fat (40 percent of total calories); 23 g fat (5 g saturated; 0 g trans fats); 170 mg cholesterol; 30 g carbohydrate; 2 g fiber; 2 g sugar; 41 g protein; 1,110 mg sodium.

http://food.lohudblogs.com/2013/10/30/latke-crusted-turkey-cutlets-thanksgiving-hanukkah-recipes/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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