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 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 fine substitute. —Sue Jurack, Mequon, Wisconsin
Place the milk, flour, eggs and bread crumbs in 4 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.