Light Turkey Schnitzel Recipes

TURKEY SCHNITZEL WITH GREEN SLAW

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning.
• Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over.
• For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl.
• For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside.
• Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2-3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way.
• Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over.

EASY TURKEY SCHNITZEL

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.

LIGHT TURKEY SCHNITZEL

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.

TURKEY SCHNITZEL

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.
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