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Turkey Challenge: Stuffing-crusted Turkey Cutlets


A crispy way to enjoy turkey, with the “stuffing” on the outside instead of inside. These turkey breasts are coated in mayonnaise to lock in their moisture and then covered in bread crumbs and fried on the stove top until crisp. The result is a moist piece of turkey with a bit of crunch for your family to enjoy.

On the heels of the Chicken Challenge, Hellmann’s is hosting a Thanksgiving Turkey Challenge with Bobby Flay! The idea is simple: you vote for your favorite turkey recipe for a chance to win one of four weekly $250 gift cards. So head to the Hellmann’s Facebook page to vote for your favorite!

Stuffing-crusted Turkey Cutlets
2 cups panko or plain, dried bread crumbs
3 Tbsp. finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/4 cup Hellmann’s or Best Foods Real Mayonnaise
2 Tbsp. Dijon mustard
1 tsp. poultry seasoning
4 turkey cutlets (about 1/2 inch thick)
4 Tbsp. canola oil, divided

Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside. Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.

Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.

4 servings.

Check out Bobby Flay’s Thanksgiving tips!

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