Turkey Schnitzel

Name: Turkey Schnitzel
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 turkey breast; Salt and freshly ground black pepper; 1 cup flour; 3 eggs; 1/4 cup milk; 2 cups fine breadcrumbs; oil for frying

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5.0

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Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
290 kcal
Course
Main Course, Lunch
Cuisine
German, American

Turkey Schnitzel

Elizabeth Hodge

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This is a general method that will make a really good schnitzel of any meat, not just turkey. Chicken, grouse, pheasant, pork, or veal all work well here. Here's the recipe for the Southern tomato gravy.

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Ingredients

Servings

1 turkey breast, skinless and boneless
Salt and freshly ground black pepper
1 cup flour
3 eggs, lightly beaten
1/4 cup milk
2 cups fine breadcrumbs
oil for frying

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Instructions

Slice the turkey breast as described above, then cut into pieces roughly 6 inches long and maybe 3 to 4 inches wide. Use this as a rough guide, not gospel. Put the meat between two pieces of plastic wrap and pound them thin with a mallet, empty wine bottle, etc. You are looking for about 1/8 inch thick. I like to flip the meat over several times when pounding to make sure the cutlets are even.
Salt and pepper the cutlets, then dust in flour. Shake off the excess, then set the cutlets in the fridge for at least 15 minutes, and up to a couple hours.
Pour oil to about 1/2 inch deep in a large frying pan. Heat it to 350°F. Put a cooling rack over a baking sheet in your oven and set the oven to 200°F.
While the oil is heating, beat the eggs and milk together, then dredge one or two cutlets -- whatever will fit in the pan -- in the egg, then the breadcrumbs. Fry until golden, about 90 seconds to 2 minutes per side. Set the finished cutlets on the rack in the warm oven while you do the rest. Repeat with the rest of the cutlets.
Serve hot with your favorite gravy, or cold in a sandwich.

Notes

Keep in mind that this method works with any meat you can cut and pound thin.
°F, and you really do want 350°F. Too much higher, however, can burn the breading.
°F in between batches.
Your oil needs to be hot. Don't fry at less than 325°F, and you really do want 350°F. Too much higher, however, can burn the breading.
Let the oil return to 350°F in between batches.
If you are doing a lot of schnitzels, like double this recipe, you might want to strain your oil halfway because burnt breading bits will accumulate, and they can add an off flavor to the last few schnitzels.
Any extra seasoning you want needs to go on the meat or in the flour, not the breadcrumbs. If you put spices in the breadcrumbs, you run the risk of them burning, which will taste acrid.

Nutrition Information

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Calories 290kcal (15%) Carbohydrates 32g (11%) Protein 29g (58%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 115mg (38%) Sodium 425mg (18%) Potassium 340mg (10%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 121IU (2%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 290 kcal

% Daily Value*

Calories	290kcal	15%
Carbohydrates	32g	11%
Protein	29g	58%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	115mg	38%
Sodium	425mg	18%
Potassium	340mg	7%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	121IU	2%
Calcium	84mg	8%
Iron	3mg	17%