Juicy Oven baked turkey cutlet sandwich recipe, and my journey to it.
Lately I have been eating more turkey. The urge started with the elimination of PDQ’s turkey burger.
One unceremonious day I drove past PDQ, and thought how nice it would be to chomp on the turkey sandwich. As I got ready to gobble, gobble, gobble, the kind drive thru service person informed me that they no longer carried it.
Wow, just wow. A moment of silence is required for my missing gluttony.
Shame, a shame similar to Cersei on Game of Thrones walking with the scary religious people, shame.
I chose to not supplement my craving with another dish and exited the drive thru SLOWLY after the three other cars in front of me. This was a disappointing moment akin to showing up at Chick Filet on a Sunday.
My favorite menu item was the turkey sandwich! A large cutlet engrossed in lettuce and a giant bun, yum. Therefore,I embarked on a journey to create my own version. Let the creativity begin!
This turkey sandwich would need some pizzazz. Pizzaz in the form of fresh mozzarella cheese, spinach and homemade Greek yogurt ranch dressing. To increase the fiber content I added wheat germ and whole wheat flour.
My oil preference is avocado, but feel free to use what you have on hand or prefer. This recipe leaves extra coating, so I would ½ the recipe and and save the rest for another batch.
The turkey cutlet can also be devoured in the form of a salad or as a lettuce wrap. I think I will need to post those recipes once I get the exact measurements down. Measuring seasoning has never been my thing. But, in an effort to share some family friendly recipes I have started documenting ingredients.
This was a project near and dear to my heart because I don’t eat a ton of fast food and would not allow my one salvation to be destroyed. It turned out really good and I hope many others get a chance to enjoy it. Let me know your thoughts!!!
Recipe
4 servings
1 cup panko bread crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ cup avocado, grapeseed, canola or olive oil
1 tsp sage
1 tsp oregano
1 tbsp kosher salt
½ tsp dried mustard
½ tsp black pepper
¼ tsp tarragon
1 tsp paprika
½ tsp red pepper flakes (optional)
¼ tsp cayenne (optional)
1 ½ lb. turkey cutlets
3 qt glass Pyrex or similar cooking dish
1/4 avocado or canola oil for cooking dish
4 slices of fresh mozzarella cheese
Muenster cheese optional
1 cup of baby spinach
4 brioche buns
Homemade Greek yogurt ranch dressing or mayo and mustard
Homemade Greek Yogurt Ranch Dressing
1 cup whole milk Greek yogurt
½ tsp garlic powder
½ tsp sea salt
½ tsp dried dill
¾ tsp dried chives
Dash or more of cayenne as desired
Instructions
Preheat oven to 400 degrees
Coat glass dish with ¼ cup of oil
Clean and dry turkey cutlets
Place oil in a bowl large enough to coat the cutlets in the oil
Mix all of your dry ingredients in a bowl large enough to coat cutlets
½ the dry ingredients saving some coating for another batch and adding as needed
Put cutlets in bowl coat in oil if more oil is needed add
Coat cutlets in the dry mixture
Add more of the dry mix as needed
Put turkey in glass dish
Place dish in oven
Bake for 25 – 30 minutes
Take out of oven once done
Toast brioche buns
Spread a layer of dressing on the bun layer with spinach
Place cutlet on top of spinach
Put another layer of spinach on top of the cutlet
Place mozzarella and muenster cheese if using on cutlet
Spread dressing on bun and eat the sandwich!
