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Thanksgiving is next week and it's definitely time to nail down your menu for the big day!  One item that is a must have on the table is turkey, which sometimes can be a little intimidating when you are dealing with the whole bird!  That's why I created a recipe that anyone can make using turkey breast cutlets!  Not only is this recipe easier and less time consuming than cooking a whole turkey, but it's also a fun new take on the main course that your whole family will love!  My mushroom and bok choy stuffed turkey cutlets are the perfect addition to your Thanksgiving menu and I can't wait for you to make them!

I created a simple recipe using Kikkoman® Soy Sauce and Kikkoman® Panko Bread Crumbs that makes for the most flavorful turkey cutlets using just a few simple ingredients.  Kikkoman® Soy Sauce isn't just for Asian sauces and marinades and it is actually quite versatile!   It just so happens to be a key ingredient for your all of your holiday recipes!  I love this particular recipe if you are having a smaller Thanksgiving gathering or just don't want to spend all day in the kitchen cooking your turkey!  It's a fun new twist and I think that you are going to love giving this one a try!  

I seasoned the filing of the turkey cutlets with Kikkoman® Soy Sauce and then crusted the outside of the turkey with Kikkoman® Panko Bread Crumbs to create such a tender and delicious main course!  I grabbed my Kikkoman® products at my local Walmart and found the soy sauce on the Asian aisle, while the Panko bread crumbs were actually on the breading aisle!  Stock up on yours today so you are set for creating delicious recipes all holiday season long!

Give this recipe a try this year for Thanksgiving and make your easier and more delicious!

Ingredients:

• 5 Turkey Breast Cutlets
• 2 Cups of Baby Bella Mushrooms, diced small
• 1 1/2 Cups of Chopped Bok Choy
• 1 Tsp. Avocado Oil
• 1 Tsp. Sesame Oil
• 2 Tbsp. Kikkoman® Soy Sauce + 1 Tsp.
• 2 Cups of Kikkoman® Panko Bread Crumbs
• 2 Eggs
• 1 Cup All Purpose Flour
• 1 Tsp. Salt 
• 1/2 Tsp. Pepper
• Non-stick Spray

Directions:

• Preheat oven to 350 degrees.

• In a large skillet add oils to the pan over medium heat and then add the mushrooms and bok choy.
• Sauté for 2-3 minutes until the veggies begin to tenderize and then add in 2 tablespoons of Kikkoman® Soy Sauce.  Continue to cook until liquid has been absorbed by the veggies, about another 3 minutes.  Set aside.

• Season both sides of the cutlets with salt and pepper.
• Place about 1-2 tablespoons of the mushroom filling in the center of the cutlet and then roll the cutlet up so that it forms a pinwheel.  Skewer it with a toothpick to ensure it stays together.  Continue this process until all of the cutlets have been stuffed.

• Line up three separate bowls.  In one bowl add the Kikkoman® Panko Bread Crumbs, in the second bowl whisk eggs with 1 teaspoon of Kikkoman® Soy Sauce, and then in the other bowl add the flour.
• The first step is to carefully dredge the stuffed cutlets lightly in flour on all sides removing any excess flour.
• Secondly add the flour dredge cutlets into the egg and soy sauce mixture coating entirely letting any excess drip off.
• Lastly add the cutlet to the Kikkoman® Panko Bread Crumbs and coat entirely.

• Place the coated cutlets onto a cooling rack lined baking sheet (for even baking) and spray with non-stick spray to coat the top of the cutlets or alternatively you can drizzle with oil and remove toothpicks.
• Bake at 350 degrees for 25-30 minutes until cutlets are cooked through and he coating has browned slightly.  (Broil for 2 minutes at the end if needed for extra browning.)
• Let cool for 5 minutes and then slice into pinwheels.  Pour extra mushroom and bok choy stuffing over top and serve immediately.

Make these mushroom and bok choy stuffed turkey cutlets for your Thanksgiving table and have it all ready in under an hour!  It doesn't get much better than that!