5 from 16 votes
Turkey Schnitzel
Turkey Schnitzel features thinly pounded turkey breast cutlets breaded in flour, egg, and fine breadcrumbs, then pan-fried until golden. Seasoned simply with salt and pepper, the schnitzel develops a crisp exterior and tender interior. Cooking oil at the right temperature ensures even browning without burning the coating.
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings:
8
servings
Calories:
290 kcal
Course:
Main Course, Lunch
Cuisine:
German, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 290
% 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.