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Breaded Turkey Schnitzel Cutlets
- 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
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.
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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