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Breaded Turkey Schnitzel Cutlets

Serves 4
Time 15 min
For turkey cutlets, ask your butcher to slice turkey breast as thinly as possible, then flatten the pieces with a meat mallet. Tenderize the cutlets further at home by placing them between sheets of wax paper and pounding them lightly with a meat mallet yourself.
Special Diets:
Ingredients
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten with 2 tablespoons cold water
  • 1 1/2 cup dry bread crumbs
  • 1 1/2 pound turkey breast cutlets
  • 1/2 teaspoon fine sea salt, to taste
  • Canola oil for frying
  • 3 lemons, cut into wedges
  • 1/4 teaspoon ground black pepper
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten with 2 tablespoons cold water
  • 1 1/2 cup dry bread crumbs
  • 1 1/2 pound turkey breast cutlets
  • 1/2 teaspoon fine sea salt, to taste
  • Canola oil for frying
  • 3 lemons, cut into wedges
  • 1/4 teaspoon ground black pepper