Our family was fortunate to have lived in Europe for 11 years. This is by far our two sons' all-time favorite recipe. Typically in Germany and Austria, schnitzel is served with French fries and lemon wedges-the lemon is for squeezing onto the breaded cutlets. In Europe I used veal, but now that we are back home, I find that turkey slices are a great substitute. —Sue A. Jurack
- 1/4 cup 2% milk
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 3/4 cup seasoned bread crumbs
- 1 pound turkey slices (1/4 inch thick)
- 2 tablespoons butter
- 2 tablespoons canola oil
- Place the milk, flour, eggs and bread crumbs in four 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. Yield: 4 servings.
Originally published as Turkey Schnitzel in Test Kitchen Favorites 2004 2005, p145
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