Easy Turkey Schnitzel
Our family lived in Europe for 11 years and this was 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 Jurack, Mequon, Wisconsin
Total TimePrep/Total Time: 25 min.
- 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.
TEST KITCHEN TIP Letting the breaded cutlets stand for 5-10 minutes helps the coating stay on during cooking.
Nutrition Facts1/4 pound: 424 calories, 18g fat (5g saturated fat), 194mg cholesterol, 475mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 36g protein.
Originally published as Turkey Schnitzel in Test Kitchen Favorites Cookbook
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