This recipe is perfect for wild turkey meat, which can be a little on the dryer side compared to store bought turkey.  By soaking the meat in buttermilk overnight, you lock in the moisture and enrich the flavor of the meat. The quick pan fry will also keep the meat moist.

Ingredients:

2 wild turkey breasts
1 quart buttermilk
1 to 2 cups flour
Can of Chicken coating such as Washington Chicken breading, Kentucky Kernel Seasoned Flour or House of Autry seasoned mix.

  olive or canola oil for frying or use a deep fryer

Directions: 

Pound turkey breast meat into four- ½ inch thick pieces…cutlet sized.
Soak turkey cutlets in buttermilk overnight in a glass or ceramic container in the refrigerator. 

When ready to cook, mix flour and seasoned flour in a shallow dish. 
Remove turkey pieces from the buttermilk and place directly into the seasoned flour, dredging thoroughly. Let coating set so that it won’t all fall off in oil.

Heat the oil in skillet over medium heat.

Pan fry flour-coated turkey cutlets until golden brown and cooked through, turning over once after about 4 minutes.

Serve with a white or chicken gravy if desired.

Serves 4.