0 from 24 votes
Turkey Schnitzel
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.
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
Ingredients
- 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
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
- 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
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
% 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.