Turkey Langet

by Editorial Staff

The classic langet is made from slices of veal tenderloin, which are shaped like tongues. At home, you can make a langet not only from beef. Today we will prepare our own version – turkey langet in soy sauce and breadcrumbs.

Summary

Course	Main Dish
Servings (Default: 4)

Ingredients

Turkey breast fillet – 500 g
Soy sauce – 2 tbsp
Egg – 1 pc.
Ground black pepper – to taste
Bread crumbs – 3-4 tbsp
Vegetable oil – for frying

Langet can be fried with or without breading. If you want to cook a turkey langet without breading, then the fillet should be cut into a thickness of 2 to 4 cm. Then fry on maximum heat for 1-2 minutes on each side. After the crust appears, reduce the heat to medium and fry the turkey for another 5 minutes on each side. When pierced, a clear juice will be released from the finished langet.

Instructions

Ingredients for making turkey langet.
Cut the turkey fillet into slices 1-1.5 cm thick. It is desirable that the slices be oblong, but since we have breast fillets, not a tenderloin, then we cut it as it will.
Beat each piece of fillet with a hammer on both sides.
Mix the egg and soy sauce, add a little pepper and beat with a fork.
Dip the turkey pieces into the mixture. You can immediately put all the meat there, mix gently and leave the turkey in soy sauce to marinate for 20 minutes.
Then breaded the turkey chops in breadcrumbs.
Heat oil in a skillet and add the chop to the skillet.
Fry over medium heat on both sides until golden brown, but no more than 1.5 minutes on each side. The main thing is not to overdry the splint. Pierce the meat with a knife: if clear juice is released, the chop is ready.
In this way, cook all the turkey chops in breadcrumbs.
Delicious turkey langets in soy sauce and bread crumbs are ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.