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baked turkey cutlets à la maryland

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

I found this recipe in the 1941 New American Cookbook, but it uses veal. Since I don't cook with veal, I have found that turkey breast or thigh cutlets make a great substitute. Other than the use of turkey, the recipe is exactly like the 1941 version.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For baked turkey cutlets à la maryland

  • 2 lb
    turkey cutlets, breast or thigh meat
  • 1/2 c
    all-purpose flour
  • 1
    egg
  • 1 c
    bread crumbs
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 Tbsp
    butter *or*
  • several strips of bacon
  • 1/4 c
    grated parmesan cheese (optional)

How To Make baked turkey cutlets à la maryland

  • 1
    Prepare a baking sheet with aluminum foil, sprayed with cooking spray (a rack over the foil is optional). Preheat oven to 450°F.
  • 2
    Veal may be substituted for the turkey cutlets. Cut turkey in pieces 3 inches long and 1 1/2 to 2 inches wide. Beat the egg with a tablespoon of water and place in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
  • 3
    Roll turkey pieces in flour, then dip in beaten egg. Roll in breadcrumbs. Sprinkle with salt and pepper. Place on baking sheet. Dot with butter or lay small strips of bacon on top of turkey pieces.
  • 4
    Bake in hot oven for 25 minutes. Serve with white sauce or chicken gravy. Optional method: substitute 1/4 cup grated Parmesan cheese for 1/4 cup of the bread crumbs.
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