Easy Turkey Schnitzel
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
4 ServingsPrep/Total Time: 25 min.
- 1/4 cup 2% milk
- 1/2 cup King Arthur Unbleached 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
TEST KITCHEN TIP Letting the breaded cutlets stand for 5-10 minutes helps the coating stay on during cooking.
Nutritional Facts: 1 serving (1/4 pound) equals 424 calories, 18 g fat (5 g saturated fat), 194 mg cholesterol, 475 mg sodium, 28 g carbohydrate, 1 g fiber, 36 g protein.