Hilda Jaindl’s Turkey Cutlets with Homemade Tomato Sauce


  1. Raw turkey cutlets
  2. Egg
  3. Flour
  4. Bread crumbs
  5. Shortening

For the sauce:

  1. ¼ cup flour
  2. ¼ cup shortening
  3. ⅛ cup sugar
  4. 2 cups tomato juice
  5. Salt and pepper to taste
  6. Grated Parmesan cheese (optional)


  1. Cut raw cutlets from the breast about ¼ inch thick, allowing 2-3 cutlets per person. Tenderize with meat pounder.
  2. Dip first in flour, then in egg and then in bread crumbs and brown in heated shortening, approximately five minutes on each side.

For the sauce:

  1. Brown flour in shortening. Add sugar, salt, pepper, and tomato juice. Cook until thick. Serve over cutlets.
  2. Optional: Sprinkle with grated Parmesan.
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