Best Easy Turkey Schnitzel Recipes

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.

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.

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.