Turkey Schnitzel
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
290 kcal
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Course
Main Course, Lunch
Turkey Schnitzel
Description
This Turkey Schnitzel recipe involves slicing skinless, boneless turkey breast into pieces about 6 inches long and 3–4 inches wide, then pounding them thin to approximately 1/8-inch thickness. The cutlets are seasoned with fresh salt and pepper, dusted lightly with flour, and chilled before dredging in beaten egg and fine breadcrumbs.
Schnitzels are fried in oil heated to about 350°F, cooking quickly on each side until golden brown, and then kept warm in a low-temperature oven. This method produces a crispy breadcrumb crust and moist, tender meat. Maintaining the oil temperature prevents burnt breading and ensures even cooking.
The simple seasoning highlights the turkey’s natural flavor, while the breading adds a crunchy texture. The cutlets can be served with various sides as desired.
To maintain oil quality during batches, strain breading bits to prevent burnt flavors. Any extra seasoning should go into the flour or onto the meat before breading rather than the breadcrumbs to avoid burning flavors.
Ingredients
- 1 turkey breast skinless and boneless
- salt freshly ground
- black pepper freshly ground
- 1 cup flour
- 3 egg lightly beaten
- 1/4 cup milk
- 2 cups breadcrumbs fine
- cooking oil for frying
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
- This method applies to any meat that can be cut and pounded thin for schnitzel-style cooking.
- Maintain oil temperature between 325°F and 350°F to avoid burning the breading and ensure proper frying.
- Strain frying oil between batches to remove burnt breading pieces and preserve flavor, especially when cooking multiple schnitzels.
- Add seasoning to the meat or flour coat rather than breadcrumbs to prevent acrid burnt tastes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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