This summer-forward recipe includes sharp pickles, cream cheese, and tons of dill as a foil for crispy turkey cutlets. I love to serve this with more summer vegetables on the side, either raw or cooked. Try it with tomatoes, radishes, slices of sweet pepper or cucumbers, or quickly cooked green beans, served cold.
Ingredients
Serves 4
Pickle Dip
- 4 ounces cream cheese, at room temperature
- 4 ounces thick plain yogurt or sour cream
- 1 small shallot, finely chopped, or 2 tbsp finely chopped onion
- 1 cup dill pickles, well drained, liquid reserved, and chopped
- 2 tbsp reserved pickle juice
- 1 tsp garlic powder
- 1 bunch fresh dill, chopped, plus a few sprigs for garnish
- Salt and pepper, to taste
Turkey
- 20 ounces wild turkey breast cutlets, pounded thin
- salt and pepper
- 1 cup all-purpose flour
- 2 eggs, well beaten
- ¾ cup unseasoned breadcrumbs
- ¾ cup potato chips, crushed into fine crumbs
- Butter or lard for pan-frying
Garnish
- Radishes
- Cooked and chilled green beans
- Fresh tomatoes
- Cucumbers
Instructions
- Combine all of the pickle dip ingredients in a medium bowl, season to taste with salt and pepper, and refrigerate for at least 30 minutes.
- Season the cutlets with salt and pepper. Combine the potato chips and breadcrumbs in a shallow dish.
- Dredge first in the flour, shaking off the excess. Dip next into the beaten egg, coating completely. Press into the breadcrumb and potato chip mixture.
- Pan fry each cutlet over medium-high heat until golden on each side, in batches if necessary.
- Serve with a large spoonful of the pickle dip and cold vegetables on the side.
For more turkey recipes and wild game cooking check out Jesse Griffiths on Instagram. You can also find more recipes at the Pedernal Project or in The Wild Turkey Book.