Ingredients :
- 1 lb raw turkey breast cutlets
- 1/2 cup panko crumbs
- 1/2 tbsp salt & pepper
- 1 ripe avacado
- 2 cups vegetable oil
- 1 cup shredded lettuce
- 1 5x6 ripe tomato
- 12 6" flour tortillas
- 1/4 cup cilantro
- 1/4 cup flour
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup ranch dressing
- 3 strips bacon
- 1 lg egg
Method :
- Chop lettuce, cilantro, avocado and tomatoes and combine. Salt to taste then set aside. In a medium frying pan heat oil over medium heat. Set oven at 400F.
- In separate pan, fry bacon until extra crispy. Set on paper towel to dry and become brittle.
- Fry turkey cutlets until light brown and only 2/3"s fully cooked, about 3 minutes. Set aside on paper towel until all cutlets are cooked. place cutlets in preheated oven till fully cooked and have a crispy, outer crust.
- Place tortillas in the oven for about 1 minute to soften. Crumble bacon and mix with ranch dressing. Cut turkey cutlets into strips and build tacos, saving the bacon-ranch as topping.
- Pound out the turkey cutlets to about 1/8 inch. Drag through flour, dip in egg wash, then coat with panko crumbs. Set aside and refrigerate.
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