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5 from 1 vote

Crispy Turkey with Creamy Pesto Sauce


  • 2 wild turkey breast halves skinless – cut into 1-inch strips
  • 1 cup flour
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 3 eggs beaten with 2 tablespoons water – in a medium bowl
  • 2 cups Japanese or seasoned breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • vegetable oil for frying

Creamy Pesto Sauce

  • 2 cups fresh basil leaves packed
  • 1/4 cup pine nuts toasted (or substitute almonds)
  • 2 cloves garlic
  • 1 lemon juice only
  • 1/2 cup olive oil
  • 1/3 cup Parmesan cheese
  • 1/4 teaspoon salt
  • pinch white pepper
  • 2/3 cup heavy whipping cream


  • Prepare Creamy Pesto Sauce. In a food processor, combine basil leaves with pine nuts and garlic. Pulse for a few seconds. Add lemon juice and 1 – 2 tablespoons olive oil and process until coarse, scraping sides as you process. Add remaining olive oil, cheese, salt and pepper and process until almost smooth. Transfer contents to a saucepan and warm over medium heat while stirring. Stir in cream and heat to a boil, stirring often. Reduce heat and simmer for 2-3 minutes while stirring. Keep warm.
  • Place turkey strips in a plastic bag and lightly pound with a mallet until about 1/4-inch thick.
  • Combine flour, salt and pepper in a medium bowl. Combine breadcrumbs, salt, onion powder and garlic powder in a medium bowl.
  • Heat oil, at least 3 inches deep, in a deep saucepan until medium-hot (about 360 degrees). Dredge turkey strips in seasoned flour, then egg mixture, then breadcrumbs. Carefully place strips in heated oil, one or two strips at a time. Cook until golden brown.
  • NOTE: Use long tongs when adding turkey slowly to the oil. There’s a very good chance the oil will splatter and burn you if you aren’t careful with hot oil!
  • Drain cooked strips on paper towels. Serve with warm Creamy Pesto Sauce.