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Turkey Katsu

Created exclusively by Food Network Personality Simon Majumdar

Serves: 4


  • Take each piece of Jennie-O Chef Fillet Turkey and place between two sheets of plastic wrap. Gently pound with a meat hammer or rolling pin until they are about 5-6 mm in thickness. Be gentle here, you don’t want to shred the meat.
  • Place the all-purpose flour in a large bowl.
  • Blend the eggs with the milk in a large bowl.
  • Combine the panko and plain breadcrumbs in a shallow tray, and mix with the salt, pepper, garlic powder and wasabi powder.
  • Dip each piece of turkey into the flour, then the egg mix, and then into the mix of breadcrumbs making sure each piece has a good coating.
  • Place the turkey into a baking tray lined with parchment.
  • Place the tray into the fridge for an hour to allow the coating to set.
  • When ready to cook, heat oil in a wok or deep sided pan.
  • Cook each piece of turkey for 90 seconds a side (or until the crust is golden). Place on a lined baking tray and finish cooking for 5 to 7 minutes in an oven pre-heated to 300 oF. Always cook to well-done 165°F, as measured by a meat thermometer.
  • Serve with boiled jasmine rice.


2  lbs Jennie-O All Natural Prep Chef 4 oz. Breast Steak
1  cup all purpose flour
3   eggs
1/2  cup milk
1  cup panko bread crumbs
1  cup plain bread crumbs
1  tsp salt
1  tsp black pepper
1  tsp garlic powder
1  tsp wasabi powder
  vegetable oil for frying