Light Turkey Schnitzel Recipes

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.

EASY TURKEY SCHNITZEL

Steps:

• Place the milk, flour, eggs and bread crumbs in 4 separate shallow bowls. Dip turkey slices into milk, then coat with flour. Dip into eggs and coat with bread crumbs. Place on waxed paper; let stand for 5-10 minutes., In a large skillet, brown turkey over medium-high heat in butter and oil for 2 minutes on each side or until juices run clear.

LIGHT TURKEY SCHNITZEL

Steps:

• Preheat oven to 200 degrees.
• In a shallow dish beat together egg whites and milk with a fork. Add 2 tablespoons flour, cheese, salt, pepper and nutmeg, and mix well. Coat a large non-stick skillet with cooking spray and add 1 teaspoon butter. Place over medium heat until butter sizzles.
• Put remaining 3 tablespoons flour in plastic bag. Add 2 turkey slices at a time to bag and shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add coated turkey to skillet and cook about 3 minutes per side or until golden brown and no longer pink in center.
• Transfer to a heat-proof serving platter and keep warm in the preheated oven. Repeat with remaining turkey and butter.
• If desired, after all turkey is cooked, add lemon juice and broth to skillet. Boil 1 to 2 minutes, stirring constantly. Pour over turkey.

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.
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BAKED SCHNITZEL (CHICKEN, PORK OR TURKEY)

Steps:

• Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
• Tenderize: Dry the schnitzels with kitchen paper. Tenderize slightly between two sheets of plastic foil using a meat mallet or a small but heavy saucepan. Sprinkle with salt and pepper and set aside.
• Breading station: Lightly beat the eggs in a shallow bowl. Mix the breadcrumbs and the Parmesan in another large shallow bowl.
• Mix the olive oil and the sweet paprika powder in a small bowl.
• Line a baking tray with baking paper. Lightly brush the baking paper with some of the oil mixture.
• Bread schnitzels: Dip the schnitzels in the beaten eggs, then coat them with the breadcrumb-Parmesan mixture.
• Brush: Place them on the baking tray and brush them lightly with the oil mixture as well. Use only as much oil as to lightly coat the schnitzel, don't use it all just because it's there.
• Bake for about 10 minutes, turn the schnitzels and bake for another 5 to 10 minutes. Check after a total time of 15 minutes already; the cooking time greatly depends on your oven.
• Cooking time: If your schnitzels are larger, check after the indicated cooking time is over and increase the cooking time only slightly, if necessary. As larger schnitzels will be just as thin as smaller schnitzels, the cooking time will not change dramatically.

JAGERSCHNITZEL

Steps:

• In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
• Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.