I can't think of a better first meal after a successful turkey hunt than fried breast. This katsu recipe is based on a Japanese fried cutlet dish with a light, crunchy crust. I hammer the meat thin to tenderize it while also cutting down on the cook time. Less time in the fryer keeps the turkey extra juicy.
Although you can eat this turkey katsu with any of your favorite dipping sauces, tonkatsu sauce is definitely worth a try. The recipe below is an abbreviated version using ingredients that are likely on the condiment shelf in your fridge. It’s a tangy, barbeque-y sauce that you'll probably want to make in a big batch.
Time to make
Turkey breasts, wet-brined, skinless
Eggs, about 2 per breast
Frying oil, as needed
¼ cup ketchup
¼ cup Worcestershire sauce
2 tsp. soy sauce
1 tsp. sugar
1 tsp. Shaoxing cooking wine (or substitute dry sherry)
Also works with
Preheat frying oil to 350F. Prepare tonkatsu sauce by combining all ingredients.
Slice the brined turkey breasts diagonally across the grain into ¼-inch-wide strips. Tenderize lightly with a meat mallet—you want them thin but not ripped to shreds.
Prepare a breading station. Lightly whisk eggs in a shallow bowl and pour some flour and panko on separate, shallow plates.
If your turkey wasn’t brined, season it lightly with salt. Skewer the slices of turkey then dredge in flour, shaking off the excess. Dip in egg wash, shake off excess, then dip into panko to coat both sides. Repeat with remaining turkey.
Fry a few skewers in hot oil at a time until golden brown, about 1-2 minutes. Place finished turkey on a paper towel-lined pan. Serve hot with tonkatsu sauce.