TURKEY SCHNITZEL
I discovered turkey schnitzel while filming a backcountry turkey hunt in Montana. Our cameraman and director, Mo Fallon, took a look at our supplies, which included a dead turkey, salt, panko breadcrumbs, oil, and a lemon. He hatched a plan. We sliced the turkey breasts into thick slabs and then...
Provided by Steven Rinella
Categories Main
Yield 6
Number Of Ingredients 8
Steps:
- Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
- One at a time, place the pieces between two layers of plastic wrap.
- Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
- Season the turkey breast slices with salt and pepper.
- Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
- Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
- Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
- Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
- Drain on a plate lined with paper towels. Season with salt.
- If eating by the campfire, squeeze a lemon wedge over the meat, then just eat it with your hands. If you're in a more civilized setting, serve with a knife and fork.
SCHNITZEL
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
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
TURKEY SCHNITZEL
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
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
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
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.
LIGHT TURKEY SCHNITZEL
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
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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