BROWSE THE COLGIN COOKBOOK

FRIED TURKEY BREAST

serves 2

Ingredients:
1/2 turkey breast slice thinly across the grain
2 or 3 eggs beaten
1/2 cup milk
2 tablespoon COLGIN WORCESTERSHIRE SAUCE
Dash of COLGIN NATURAL HICKORY LIQUID SMOKE
Lemon pepper (to taste)
Salt (to taste)
Cayenne pepper (to taste)
Garlic powder (to taste)
flour
peanut or vegetable oil

Instructions:
  Filet off both sides of the turkey breast. Cook up one side at a time or even just ½ of one side, but it all depends on how many people are eating and how big of a turkey you have.
  Cut the breast across the grain into thin, (¼" to ½") slices.
  Rinse the slices and let them drain well. Marinate the slices in a mixture of 2 eggs (more for larger amounts), milk, Worchestershire Sauce, Liquid Smoke, lemon pepper, salt, cayenne pepper, garlic powder and paprika for several hours or even overnight in the fridge.
  When ready to cook, remove from marinade, roll in flour, & fry in hot oil. I usually pan fry mine with just enought oil to cover the bottom of the skillet.
  Fry it until golden brown, flip it once and do the other side and then remove it from the skillet. Flipping it more than once tends to loosen the coating and it will fall off.
  Many people like to use dips like a honey mustard or barbecue sauce.