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Breaded Turkey Cutlet

Contributed by: News Canada

(NC) - Turkey, a universal favourite, pairs deliciously with this smokey aged cheddar - and with the red cabbage and apple combination, you've never tasted cole slaw like this!

Breaded Turkey Cutlet
Balderson Flavour Tip: It's always best to leave the cheese in its original wrapper and then cover it again with plastic wrap. This reduces the airflow over the cheese and reduces the chance of any spoilage.


  • The Cutlets

    • 1 tbsp butter (15 mL)
    • 1 tbsp canola oil (15 mL)
    • 6, 4-ounce (120 g) turkey scaloppini portions, salt and pepper
    • 1 cup all-purpose flour (250 mL)
    • 1 large egg mixed with 1/2 cup (125 mL) milk
    • 1 1/2 cups dry breadcrumbs (375 mL)
    • 1 1/2 cups coarsely grated Balderson Smoked Cheddar (375 mL)


Preheat oven to 400 F (200 C) and line a baking tray with foil or parchment.

Preheat a large saute pan or skillet over medium-high heat, add butter and oil. Season turkey lightly on each side and dip in flour, then egg mixture, then coat with breadcrumbs, shaking off excess. Place turkey pieces in skillet (you may have to cook in batches) and fry for 3 minutes on each side. Remove turkey to baking tray and sprinkle each scallopini with 1/4 cup (60 mL) grated smoked cheddar. Bake for 10 minutes, until cheese is melted and turkey is cooked through.

The Slaw

  • 5 cups shredded red cabbage (1.25 L)
  • 1 1/2 cups diced Granny Smith apple (375 mL)
  • 1 cup coarsely grated carrot (250 mL)
  • 3 tbsp chopped green onion (45 mL)
  • 2 tbsp apple cider vinegar (30 mL)
  • 2 tbsp coarse grainy mustard (30 mL)
  • 1 tbsp vegetable oil (15 mL)
  • 1 tbsp sugar (15 mL)

Toss all ingredients together and add salt and pepper to taste. Chill.

Serving Size: Makes 6 Servings

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