Asian-Crusted Turkey Chops
- 8 6-ounce bone-in turkey chops, patted dry
- 1 pint kalbi-style Asian marinade or teriyaki marinade
- 1 cup sesame seeds
- 1 tablespoon fresh ginger, peeled and minced
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1/4 cup cilantro, minced
- 3 large eggs
- 2 tablespoons water
- 2 tablespoons canola oil
- Asian plum dipping sauce, for serving
Place the turkey chops in a single layer in a non-metallic shallow dish. Cover with the marinade and refrigerate. Turn every 30 to 60 minutes; marinate at least 2 hours.
Combine the sesame seeds, ginger, mustard, cayenne, salt, pepper and cilantro in a shallow dish. Whip together the eggs and water. Brush both sides of the turkey chops with the egg wash and dip into the sesame seed mixture, coating both sides.
In a large skillet over high heat, heat the oil and add the chops, searing for 1 minute per side. Reduce the heat to medium low, cover and cook for 4 to 5 minutes, turning gently to prevent scraping off the coating. Continue to cook until the internal temperature reaches 170 degrees F.
Serve with Asian plum dipping sauce.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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