Breaded Turkey Schnitzel Cutlets Recipes

BREADED TURKEY SCHNITZEL CUTLETS

Steps:

• Transfer flour, eggs and bread crumbs to three separate wide, shallow dishes.
• Working with one turkey cutlet at a time, season turkey all over with salt and pepper, then dredge in flour, shaking off the excess.
• Next, dip cutlet in egg-water mixture and let excess drip off.
• Finally, dredge cutlet in bread crumbs and shake off excess.
• Transfer cutlets to a plate as done.
• Heat about 1/2 cup oil in a large skillet over medium high heat.
• Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side.
• Transfer to a paper towel-lined plate and set aside.
• Repeat process with remaining cutlets, adding more oil to skillet if needed.
• Serve turkey cutlets warm, with lemon wedges on the side.

TURKEY SCHNITZEL

Steps:

• Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
• One at a time, place the pieces between two layers of plastic wrap.
• Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
• Season the turkey breast slices with salt and pepper.
• Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
• Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
• Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
• Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
• Drain on a plate lined with paper towels. Season with salt.
• If eating by the campfire, squeeze a lemon wedge over the meat, then just eat it with your hands. If you're in a more civilized setting, serve with a knife and fork.

SAGE TURKEY CUTLETS (SALBEISCHNITZEL)

Steps:

• Peel the onion and slice it into thin rings.
• Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
• Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
• Sprinkle with salt and pepper to taste.
• In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
• Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
• Season with salt and pepper, to taste.
• Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
• You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.

TURKEY SCHNITZEL

Steps:

• In a food processor, pulse the bread into crumbs. Add the Parmesan, thyme, and lemon zest. Transfer the flavored breadcrumbs to a shallow bowl or lipped plate. In a medium bowl, whisk together the eggs and milk and season with pepper. Place the flour in a shallow bowl or dish. Season 1 scaloppini with salt and pepper. Dredge the scaloppini in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs. Set on a plate or piece or waxed paper. Repeat with the other scaloppini. Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circle (which keeps the scaloppini moving around the skillet), until golden brown and cooked through, about 1-1/2 minutes for the first side. Turn the meat and cook for 1 minute on the second side. Transfer to a plate and cover very loosely with foil while you cook the other scaloppini. Serve with the lemon wedges.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.