Posted by James Rhinesmith on Nov 01, 2012 under , ,




4 Turkey, Chicken or Pork breast cutlets, pounded thin
1 cup flour
1 teaspoon garlic
1 teaspoon paprika
1 egg
1/4 cup of milk
1 teaspoon ground mustard
1 1/2 cup panko bread crumbs
4 slices of bacon, diced
1/4 yellow onion diced
8 oz package sliced baby bella mushrooms
1/4 cup red wine
2 cups beef stock
Olive oil, for frying
salt, pepper to taste
2 Tbsp Rynoz Rub




Pound turkey, chicken or pork breasts to less than 1/4 inch thick. In one bowl mix 3/4 cup flour, 1 Tsp Rynoz Rub, garlic, paprika, salt, and pepper. In another bowl combine egg and milk, ground mustard and mix well. Put panko bread crumbs in another bowl. Cook in medium/large sauce pan until crispy. Remove bacon; saute onions in bacon grease for 3-4 minutes. Add mushrooms to pan with onions and cook for another 3-4 minutes. Add 1/4 flour to make roux.  Once roux is light brown add 1/4 cup of red wine, reduce by 1/3 then add stock in slowly; continue to stir.  Add the rest of the Rynoz Rub to sauce, diced bacon, and salt & pepper to taste. Cook on low heat stirring frequently.

Put enough olive oil to cover 1/4 inch bottom of frying pan.  Heat oil to 350 degrees.  Dredge turkey through flour first, then egg, then breadcrumbs.  Cook turkey on each side for 4-5 minutes or until fully cooked. 

Best served with Egg Noodles. To serve, cover turkey with sauce and ENJOY!