| Ingredients: 3 Pounds Turkey Breast, raw 1 Cup All purpose flour 2 Cups Japanese bread crumbs (do not substitute regular bread crumbs) Kosher salt and freshly ground pepper, to taste 1-Pint Buttermilk Oil for frying |
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 1. Slice raw turkey into about 5-ounce portions, cutting crosswise against the grain.
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2. Pound evenly to approximately ¼ inch thickness.
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3. Combine flour and Japanese bread crumbs with salt and pepper.
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4. Lightly dip turkey portions into the buttermilk; allow excess to drip off the turkey breast.
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5. Dredge turkey portions in the flour/breadcrumb mix.
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6. Fry in hot oil until turkey reaches an internal temperature of 170 degrees F. and is golden brown and crisp. Drain and let rest a few moments before plating.
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