Yunuen from Xoxoc has told me that the pinole could be used as a sort of breading on cutlets. It sounded weird but what the heck, right?

I thought it kept the turkey breast pretty juicy but I wasn't in love with the flavor. It was O.K. and different but not something I'd pursue. My 15 year old loved it and asked me to make it again. Go know.

I think next time I'll make it more like a traditional schnitzel and do the flour, egg and then pinole dips.

Heirloom blue corn pinole at Rancho Gordo.