Turkey Schnitzel Recipes

TURKEY SCHNITZEL

Steps:

• Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!) Place the eggs in a shallow pan Place the flour in a separate shallow pan Place the remaining ingredients in a separate shallow pan combined. Place a medium sauté pan coated with olive oil over medium high heat. Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs. Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night. Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

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.

SCHNITZEL

Steps:

• In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
• Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
• Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

TURKEY SCHNITZEL

Steps:

• Heat oven to 200ºF.
• In shallow dish or pie plate whisk together egg whites and milk. Add 2 tablespoons flour, cheese, pepper and nutmeg; mix well. Heat a large non-stick skillet over medium heat. Add butter and heat until butter sizzles.
• Place remaining 3 tablespoons flour in plastic bag. Add 2 turkey cutlets at a time to bag; shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add turkey to skillet.
• Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place turkey breast cutlets in hot skillet. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
• Transfer to a heat-proof serving platter; keep warm in oven. Repeat with remaining turkey and butter.
• After all the turkey is cooked, add fresh lemon juice and chicken broth, if desired to skillet; boil 1 to 2 minutes, stirring constantly and pour over the turkey.

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 shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and water. Dip turkey slices in lemon juice and the egg mixture, then coat with bread crumbs. , In a skillet, cook turkey in oil until browned on both sides and juices run clear.

TURKEY SCHNITZEL WITH GREEN SLAW

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning.
• Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over.
• For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl.
• For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside.
• Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2-3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way.
• Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over.

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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