Turkey Schnitzel With Green Slaw Recipes

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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.

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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