Full Recipe

Marinated and Bread-crumbed Turkey Thigh Cutlets


Normally we only eat turkey at Christmas. I’m not sure why, but that’s how it’s been for years, until recently. I noticed that in the last few weeks Deidre of Wild Game has been selling packs of boned turkey and whole turkey drumsticks. She talked me into buying a pack of thighs, now the first of several. They’re full of flavour and moist. For something different I decided to marinate them in an Indian-style marinade. Don’t be afraid of the chilis – this quantity will give background warmth that’s not spicy hot.

  • Ingredients
  • 1 pack of boned turkey thighs (2 in a pack)
  • Coarse breadcrumbs using day-old bread
  • 2 beaten eggs
  • Marinade
  • 1 onion, peeled and roughly chopped
  • 4-5 cloves garlic, peeled and roughly chopped
  • 3-4 cms piece of fresh ginger, peeled and roughly chopped
  • Juice and zest of 1 lemon
  • 1tbsp ground coriander
  • 1tsp cumin seeds
  • 1-2 green chilis, chopped
  • Salt and pepper

Cut the turkey thighs in half and flatten them out so they’re an even thickness.

Blend together all the marinade ingredients until you have a paste. Put it into a shallow dish and add the turkey making sure the pieces are covered well. Cover and refrigerate for at least 3 hours.

Take the thighs out of the marinade, leaving as much of the paste on as possible. Dip them in the beaten egg and then cover them with the breadcrumbs. Put on a plate in the fridge for 10-15 minutes.

Heat a little oil in a heavy frying pan. Slowly brown the thighs on both sides so the flesh cooks right through. This should take 15-20 minutes. If they’re particularly thick, brown first and them place them in a moderate oven for a few minutes.

I served these with a fragrant rice, spinach and pea dish, a salad of cucumber and tomatoes with toasted cumin seeds and a wedge of lemon.