Easy Turkey Schnitzel Recipes

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TURKEY SCHNITZEL



Turkey Schnitzel image

Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or

Provided by Chef Laura Frankel

Categories     Lunch, Main, Dinner

Yield 4 Servings

Number Of Ingredients 10

1 2-pound turkey breast or 4 turkey cutlets
2 eggs, lightly beaten
½ cup flour
1 cup panko style bread crumbs
3 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh thyme
3-4 fresh sage leaves, chopped
Zest of 1 orange
Olive oil
Salt and pepper

Steps:

  • Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!) Place the eggs in a shallow pan Place the flour in a separate shallow pan Place the remaining ingredients in a separate shallow pan combined. Place a medium sauté pan coated with olive oil over medium high heat. Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs. Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night. Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

Nutrition Facts :

TURKEY SCHNITZEL



Turkey Schnitzel image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 2 main course servings

Number Of Ingredients 12

8 slices white bread, crusts removed
1/4 cup grated Parmesan
1 tablespoon chopped fresh thyme
1 teaspoon finely grated lemon zest
2 large eggs, beaten
2 tablespoons whole milk
Freshly ground black pepper
Flour for dredging
Two 2 1/2-ounce turkey cutlets (scaloppini)
Kosher salt
1/4 cup unsalted butter, divided
2 lemon wedges

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



Turkey Schnitzel image

If you like traditional schnitzel, you're going to love this deliciously different version using turkey breast slices. The bread crumb coating is tasty.-Susan Nicholls, Palm desert, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon water
4 uncooked turkey breast cutlets (1/4 inch thick)
1/4 cup lemon juice
1/4 cup vegetable oil

Steps:

  • In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and water. Dip turkey slices in lemon juice and the egg mixture, then coat with bread crumbs. , In a skillet, cook turkey in oil until browned on both sides and juices run clear.

Nutrition Facts : Calories 257 calories, Fat 17g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.

EASY TURKEY SCHNITZEL



Easy Turkey Schnitzel image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 424 calories, Fat 18g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 475mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

SCHNITZEL



Schnitzel image

This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe.

Provided by Dianne

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 4

Number Of Ingredients 9

1 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup milk
3 eggs
¼ cup vegetable oil
4 (4 ounce) beef cube steaks
2 teaspoons lemon juice, or to taste

Steps:

  • In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
  • Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
  • Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

Nutrition Facts : Calories 677.2 calories, Carbohydrate 59.5 g, Cholesterol 215.1 mg, Fat 31.2 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 8.4 g, Sodium 1765.7 mg, Sugar 3.3 g

LIGHT TURKEY SCHNITZEL



Light Turkey Schnitzel image

This is a lighter version of one of my favorite recipes. I got this from the Jennie-O turkey web site. Wonderful with side salad for light summer dinner or lunch.

Provided by Asha1126

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 large egg whites
1/2 cup skim milk
5 tablespoons all-purpose flour
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt (optional)
1/4 teaspoon fresh ground black pepper
1/8 teaspoon nutmeg
butter-flavored cooking spray
1 tablespoon butter or 1 tablespoon margarine
1 (1 lb) package turkey breast cutlets
2 tablespoons fresh lemon juice (optional)
1/4 cup chicken broth (optional) or 1/4 cup beef broth (optional)

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.

Nutrition Facts : Calories 218.3, Fat 4.6, SaturatedFat 2.6, Cholesterol 80.8, Sodium 164.9, Carbohydrate 9.2, Fiber 0.3, Sugar 0.2, Protein 32.9

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