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Sposób przyrządzenia:
Filet z indyka umyć, osączyć na papierowym ręczniku i pokroić na nieduże paseczki. W talerzu roztrzepać jajka, bułkę tartą wymieszać z ostrą mieloną papryką. Paski mięsa panierować w jajku, w bułce i smażyć na rozgrzanym oleju, na złocisty kolor. Dobrze smakuje z keczupem, lub ostrym sosem czosnkowym, jako zakąska.