#HolidayTableTalk with Marc Vetri | Blog | Recipes

November 18, 2014:

Looking for a new way to serve turkey?  Try these turkey cutlets, Milanese style from Chef Marc Vetri.  This a great recipe for someone that is looking to make something other than traditional whole turkey at Thanksgiving


Turkey Cutlets Milanese Style from All-Star Chef Marc VetriTurkey Cutlets Milanese Style

Serves 4 – 6 servings


  • 1 1/2 lbs – boneless, skinless turkey breast, cut into 8 slices on the diagonal
  • 1 cup – all-purpose flour
  • 2 – eggs, lightly beaten
  • 2 cups – plain bread crumbs
  • Salt and pepper
  • 1/4 cup – grapeseed oil
  • 2 tablespoons – unsalted butter
  • Maldon sea salt, for sprinkling
  • 4 ounces – arugula
  • 2 tablespoons – lemon vinaigrette (see below for recipe)
  • 1/2 cup – shaved Parmesan cheese
  • 1/2 – lemon, cut into 4 wedges


  • Place a slice of turkey between two sheets of plastic wrap.  Using a flat meat mallet or small iron skillet, pound the turkey breast slice to an even thickness of about 1/4 inch.  Repeat with the remaining slices.
  • Put the flour in a shallow bowl, the eggs in a second one, and the bread crumbs in a third.  Season the flour with salt and pepper to taste.  Coat the flattened turkey slices in the flour, patting off any excess.  Coat with egg using one hand, and immediately dredge in the bread crumbs using your other hand.  Put each slice on a wire rack to rest for 10 minutes.
  • Heat the oil in a large skillet over medium-high heat.  When hot, add the butter and melt.  In two batches, pan fry the breaded turkey slice in the hot fat until browned and crisp, 2 to 3 minutes per side.  Drain on paper towels and sprinkle with Maldon sea salt.
  • Dress the arugula with the lemon vinaigrette and a little salt.  Mound a small pile of dressed arugula on each turkey slice.  Top with a couple of Parmesan shavings and garnish with a wedge of lemon.
  • Remove from oven and serve immediately with honey-chipotle butter.


Lemon Vinaigrette

Makes 3/4 cup


  • Juice of 1 lemon
  • 1/2 cup – extra virgin olive oil
  • Salt and ground black pepper


  • Put the juice in a bowl.  Whisk in the oil in a thin, steady stream until incorporated with the juice.  Taste and season with salt and pepper.

Cooking Tip from Chef Jose Garces

When cooking the turkey, be sure to only flip them one time in the pan.  Let the turkey brown on one side then the other side.  This will ensure a crispy outside.


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