Hash brown turkey

I found this recipe in the latest Rachael Ray magazine. The recipe calls for pounded turkey cutlets to be dredged in flour, coated in beaten eggs and dipped in a mixture of prepared hash browns, parmesan cheese and scallions. Instead of scallions, I used Italian seasoning and I added regiano cheese as well.

I also made a side dish of wheat pasta and Italian veggies. Even with the side dish, I finished 10 minutes faster than Rachael Ray's 40-minute prediction.

However, the time didn't include clean up, which probably took as long as the cooking. My kitchen was a mess with all the dishes and utensils need to dredge the turkey, prepare the dipping stuff and shallow fry it in oil. It probably doesn't help that my kitchen is the size of a postage stamp.

Luckily, my wonderful boyfriend cleaned up this big mess in exchange for the food.

It turned out tasting like a chicken nugget and french fry in the same bite. Very strange, but yummy and crispy. I think the next time I make this, I'll only use spray oil instead of vegetable oil. Oh, and I find someone else to clean it up again.

More photos of this adventure here.