TURKEY KATSU...?

Turkey Katsu on a rack lined sheet pan

TJs sells great turkey cutlets...Breast meat sliced like boneless pork chops.

I remove the turkey from the package and salt, then bring to room temp. About 20 minutes before I want to start cooking, I cover each cutlet with a thin layer of mayo (Best Foods) and dredge in panko (Japanese bread crumbs) and let rest for about 10 minutes before I cook. I heat oil about 1/4" in my cast iron skillet, when the tip of a wood chop stick is placed in the oil it should bubble all around. Place two or three cutlets into the oil and cook until nice and brown. I place the cooked cutlets on a rack on top of a sheet pan (see photo). Repeat until all cutlets are cooked.

Served with rice, spinach and a big bowl of strawberries.