Preparation
Flatten the meat to a thickness of approximately 0.5 cm (1/4 in).
In a shallow dish, mix the Haiku gluten-free Panko, parmesan, thyme, tarragon, salt and pepper. Daub both sides of the cutlets with mayonnaise then coat with the Panko mix.
In a pan, over medium-high heat, cook the cutlets in 15 ml (1 tbsp.) of oil, for 4 to 5 minutes each side.
Tip:
Using a greased drippings pan, the turkey cutlets could also be cooked in the oven at 190°C (375°F) for approximately 25 minutes or until the meat is no longer pink in the middle.
