5 Ways to Use Boneless Turkey Breast

1. Turkey Schnitzels: Cut the turkey into wide, long, 1/4-inch thick pieces; cover with plastic wrap and gently pound with a kitchen hammer until quite thin. Coat in flour, shake off the excess. Dip in beaten egg and then coat in seasoned breadcrumbs. Fry in oil or butter until golden brown and cooked through. Serve with lemon wedges.
    
2. Teriyaki Stir-fry: Cut the turkey into thin strips. Fry in hot oil until just cooked through. Add a little chopped ginger and garlic and a mix of vegetables, such as broccoli florets and sliced water chestnuts, carrots, onion and red peppers; stir-fry a few minutes more. Pour in some teriyaki sauce and bring to simmer; thicken with a little cornstarch mixed with cold water and serve.
    
3. Skewered: Cut the turkey into cubes, place in a bowl and toss with a marinade. Numerous eady to use marinades are available in a number of locations in our stores, including the meat department, Asian foods aisle and the condiment aisle. Skewer and grill the turkey on a lightly oiled surface over medium heat until cooked through.
    
4. Sandwiches: Roast the turkey breast whole; slice and use in club, sub or hot turkey sandwich smoothed in gravy.
    
5. Quesadillas: Cook and slice the turkey breast and use as a filling for quesadillas, such as this delicious found in our website recipe collection: Turkey and Cheddar Quesadillas
    

 
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