Makes 8 servings
Inspired by the German influences on regional cuisine, this chicken-friend turkey is our take on an untraditional central Texas-inspired Thanksgiving dish. We made a tangy cranberry relish in place of savory and tart braised cabbage, which is perfectly matched for anything you might find on your holiday table.
Ingredients
Cranberry Relish
- 12 oz fresh cranberries
- 1/4 brown sugar
- 1/2 cup cider vinegar
- 1 cinnamon stick
- Kosher salt, to taste
Chicken-Fried Turkey
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 eggs
- 1 egg yolk
- 3 tablespoons whole-grain mustard
- 3 cups panko bread crumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 8 (4 oz) turkey cutlets, pounded thin
- Vegetable oil, as needed for frying
Directions
- In a medium saucepan, combine the cranberries, sugar, vinegar, cinnamon stick, and a pinch of salt. Bring to a simmer over medium heat, and cook, stirring occasionally, until the berries have burst and thickened, about 15 minutes. Taste and adjust seasoning, if needed.
- Meanwhile, prepare a breading station. Place the flour in one shallow bowl. In a second shallow bowl, beat together the buttermilk, eggs, egg yolk, and mustard. And in a third bowl, place the bread crumbs. Season each bowl with salt and pepper.
- Bread the turkey by first dredging in the flour until well coated, then in the egg wash, and then in the breadcrumbs. Repeat with all four pieces of turkey, transferring to a large platter as done.
- Heat the oil in a large skillet over medium-high heat, adding more as needed for the bottom of the skillet to be completely covered by about 1/8-inch. Place a rack inside a baking sheet or line a baking sheet with layers of paper towel.
- When the oil is shimmering, add the breaded turkey, working in batches as needed to avoid crowding the pan, and cook until the turkey is deep golden brown on both sides and fully cooked, about 4 minutes on each side. Transfer to the prepared baking sheet as done and sprinkle with salt.
- Serve the turkey on a platter drizzled with the cranberry relish.
