Wild Turkey Fingers
Michael Yacino worked for nearly forty years to represent the interests of sportsmen and women. Now retired, he enjoys hunting, fishing, gardening, woodworking, cooking, and spending time with his granddaughter.
Ingredients
- 1 breast of wild turkey, cooled
- 2 large eggs
- 473 ml (2 cups) seasoned (Italian-style) bread crumbs
- .6 ml (⅛ teaspoon) salt
- .6 ml (⅛ teaspoon) ground black pepper
- 45 ml (3 tablespoons) extra-virgin olive oil
Preparation
1. Remove half the breast from the bone and cut crosswise into strips about 1.3 cm (½ inch) thick. Place these between wax paper and pound out. In a medium bowl combine eggs with 10 ml (2 teaspoons) water; beat just until frothy. In a separate bowl mix the bread crumbs, salt, and pepper.
2. Dip the turkey strips in the egg mixture and then in the bread crumb mixture. Lay them on a wire rack and let set in the refrigerator for about 1 hour. Using a cast iron frying pan, heat the olive oil on medium-high heat. Be sure to cook the strips in batches, placing them in the pan without crowding for about 2-3 minutes a side, or until golden brown. Set aside on paper towels and keep warm until all the strips are cooked.
Michael Yacino
After nearly forty years of work representing the interests of sportsmen and women, Michael Yacino retired in 2005. He strongly supports the purchase and protection of wildlife habitat and the wise use and conservation of our natural resources. He now enjoys hunting, fishing, gardening, woodworking, cooking, and spending time with his granddaughter.
Courtesy photo
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