Turkey Schnitzel

Name: Turkey Schnitzel
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 6 turkey schnitzel; 2 tablespoons all-purpose flour; ½ teaspoon fine sea salt; ¼ teaspoon ground black pepper; ½ teaspoon sweet paprika powder; 8 tablespoons dry breadcrumbs; 1 oz parmesan; ½ cup vegetable oil; lemon slices

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
6 servings
Calories
245 kcal
Course
Main Course
Cuisine
German, American

Turkey Schnitzel

Freya Patterson

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Learn how to make crispy turkey schnitzels with a golden coating using simple ingredients like turkey breast, breadcrumbs, and Parmesan. Serve them hot or use them to make sandwiches or burgers.

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Ingredients

Servings

6 turkey schnitzel 5 - 5.5 oz/ 140 - 150 g each, Note 1
2 tablespoons all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
½ teaspoon sweet paprika powder
8 tablespoons dry breadcrumbs Note 2
1 oz parmesan 30 g, Note 3
½ cup vegetable oil for frying 100 ml, Note 4
lemon slices to serve

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Instructions

Pound turkey schnitzels: Place them between two sheets of plastic wrap. Gently pound them with a meat mallet or rolling pin until they have an even thickness, making them thin and uniform for quick, even cooking. Be careful not to overdo it, as the schnitzels might tear or break.
Breading station: Prepare three large shallow bowls. In the first, mix the flour with salt, pepper, and paprika. Beat the eggs in the second bowl. In the third, combine the breadcrumbs and grated cheese.
Bread schnitzels: Dip each turkey schnitzel into the flour mixture, coating it evenly, and gently pat to remove any excess. Next, dredge the floured meat through the beaten eggs, ensuring it’s fully covered. Finally, coat the schnitzels with the breadcrumb mixture, pressing gently to help the coating stick well.
Heat the oil in a skillet or pan. The oil should be hot but not smoking, about 190°C/375°F (Note 5).
Cook the turkey schnitzels in two batches. For thin pieces, fry them for 2-3 minutes per side, flipping only once. If they are thicker, cook for 4-5 minutes per side. The schnitzels should be golden brown and fully cooked. The best way to check is by cutting one in the middle to ensure there’s no pink. Once cooked, place the schnitzels on paper towels to absorb any excess fat.

Equipments used:

Notes

Turkey: Thin-sliced chicken breast works just as well.
Breadcrumbs: I used plain ones, but Italian-style breadcrumbs or Panko breadcrumbs can be used instead.
Parmesan: I use freshly grated Parmesan, but pre-grated Parmesan works fine in this recipe. If you grate the cheese yourself, crush the strands with your hand afterward, as they can be too long.
Oil: The amount you need depends on your pan's size. Choose a pan large enough to hold 3-4 schnitzel in a single layer. Add enough oil to cover the bottom by about ½ cm/¼ inch - this is typically around ½ cup/ 100 ml for a medium-sized pan.

Nutrition Information

Show Details

Serving 1schnitzel Calories 245kcal (12%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 11g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 3mg (1%) Sodium 371mg (15%) Potassium 39mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 121IU (2%) Vitamin C 0.002mg (0%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 245 kcal

% Daily Value*

Serving	1schnitzel
Calories	245kcal	12%
Carbohydrates	12g	4%
Protein	4g	8%
Fat	20g	31%
Saturated Fat	4g	20%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	3mg	1%
Sodium	371mg	15%
Potassium	39mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	121IU	2%
Vitamin C	0.002mg	0%
Calcium	82mg	8%
Iron	1mg	6%