Schnitzel is another German word that's just fun to say. (sch-nit-sel) The most well known version is Wienerschitzel, when means Viennese schnitzel. Interestingly enough, while the Austrians do claim it, they acknowledge that it may not have originated in Austria. No matter, the thinly sliced breaded veal remains a big favorite.
But veal is almost non-existent here, and I never was that fond of veal anyway. But when turkey cutlets turned up at my grocery store, preparing them schnitzel style was just too tempting.
Now, for the record, schnitzel is supposed to be sliced very thin. The turkey that I buy is not uniformly thin. You can certainly pound it thin or to a uniform thickness, but I have found that I rather like the thicker pieces! Go figure.
The idea is to coat the cutlets with flour, eggs, and breadcrumbs, then fry them in a skillet. I found a couple of recipes in which readers are warned not to use Panko. Of course, I used my beloved Panko. (Gasp!) So this is a slightly modernized version of schnitzel.
Use enough butter (this will vary depending on the size of your pan) so the cutlets "swim."
Panko Turkey Schnitzel
salt and pepper
1/2 cup flour
1 teaspoon paprika
2 eggs, whisked
1 cup Panko (more if needed)
1 pound turkey cutlets
1/2 to 3/4 cup butter
Place a rack over waxed paper or aluminum foil for easy cleanup. Prepare three bowls for dipping.
1. Flour mixed with paprika and 3/4 teaspoon salt.
2. Eggs, whisked.
Pound cutlets to a uniform thickness (optional). Salt and pepper them lightly. Dredge each cutlet through the flour, dip in the eggs, and then the Panko. Place on rack and let stand while you melt the butter. When it is hot enough to sizzle from a drop of water, place the cutlets in the pan and fry for two minutes on each side, then another two minutes on each side. Test the temperature. The goal is 170, so when it reaches 165, remove from the pan and serve.
|Flour, salt and paprika.|
|Let rest before frying.|
|Golden turkey schnitzel.|
Coming in February!