Turkey in batter in a frying pan

Step-by-step preparation

Cooking time: 5 hr 40 mins

1. STEP 1

   

   How to fry a turkey in batter in a frying pan? Prepare your food. The juiciest and most delicious chops will come from fresh, not frozen meat. Breast fillet is the best choice. You will learn how to choose the ideal frying pan and oil for frying by reading articles on these topics. Links at the end of the recipe.

2. STEP 2

   

   Wash the fillets and dry well with paper towels. Excess moisture will not allow the meat to fry well; it will stew. Cut the breast lengthwise into 3-4 slices. Lightly beat each piece with a hammer on both sides. To prevent the juice from the meat from scattering in all directions, cover it with cling film or a bag.

3. STEP 3

   

   Salt and pepper the meat.

4. STEP 4

   

   Prepare the batter. How to make batter? Prepare your food. Choose spices for the batter according to your taste or availability.

5. STEP 5

   

   Wash the egg, dry it and beat it into a bowl. Choose a bowl size that will accommodate a piece of turkey. Beat the egg until smooth with a fork or whisk.

6. STEP 6

   

   Mix flour with spices and salt and stir until smooth.

7. STEP 7

   

   Roll turkey slices on both sides in flour mixed with spices.

8. STEP 8

   

   Then dip the turkey slices into the beaten egg.

9. STEP 9

   

   Heat vegetable oil in a frying pan for frying. Fry turkey slices on it for 3-4 minutes on each side over high heat until golden brown. If there is too much oil, place the turkey on paper towels to absorb excess fat. Serve immediately with any side dish or vegetables. Bon appetit!

Comments on the recipe

NatalieM

21.08.2023

5

Anyone who likes it can fry these turkey schnitzels.

Natalia M

21.08.2023

4.7

Turkey in batter in a frying pan was perfect for our snack. With a salad of fresh vegetables you get a complete meal. And my daughter put a slice on a piece of loaf and it turned out to be a sandwich. The recipe is universal for all occasions). I had a turkey breast, I beat thin pieces with a hammer through cling film to avoid splashes. I did not add rosemary to the flour. After dredging the meat in flour, the egg batter holds much better. In a frying pan, the pieces shrink a little, this must be taken into account if you need portions of a certain size. The turkey roasts quickly, but is completely cooked inside. The batter softens the dry breast very well and makes it juicy! It turns out incredibly tasty and satisfying! And you can choose the spices to suit your taste. Thanks for the recipe!