Monday, October 10, 2016

Turkey Schnitzel

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.
3. Panko.

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.
Whisk eggs.
Melt butter.
Let rest before frying.
Don't overcrowd.
Golden turkey schnitzel.

Coming in February!


  1. What a great idea. So deceptively simply.
    Thanks for the warning about not crowding the pan. I tend to forget how that can spoil cooking. They steam rather than brown.

    1. It really is a simple dish. Quick and easy! And you're so right about the steaming.

  2. Oh, Panko! Our dinners would be dull without it -- but oddly, our local grocery stocks it in the "international foods" aisle b/c it has Japanese origins, rather than in baking with the other bread crumbs!

    1. Sometimes I wonder what they're thinking in grocery stores. Where I shop, pumpkin is in the baking aisle, not with canned fruit and veggies!

  3. It's cheaper for me to just buy a turkey breast on the bone (Kosher meat is EXPEN$IVE). I trim it off the bone and use that for soup. I also have to switch the recipe to a neutral oil instead of butter. Other then that I think this looks like a great recipe for me to try. I have plenty of sharp knives to slice the turkey with.

    1. NoraA, it's very unusual for me to find turkey cutlets. Slicing it yourself is probably the best solution anyway to get uniform slices.

  4. I never thought of letting the breaded cutlets rest before frying--I will have to try that next time!

    1. Peg, I learned that from frying chicken. There's something about letting the breading rest that makes it cling better and be crunchier!

  5. I would never have thought to use turkey cutlets and am not sure I have ever even seen them. We use pork and beat them into submission. Then sometimes use a mix of chicken shakenbake or/and breadcrumbs and seasoning. I have found that I love using the ranch dressing powder in my breadings. I buy a big thing of it. I too have never thought of letting them rest, we will have to do that. Always love a good schnitzel recipe! Love the cover of the new book. Cannot wait for my pre-ordered copy to come!!

    1. It will only be a few more months. I hope you'll like the book! What a great idea to use ranch dressing powder. I have to try that!

  6. I think I would like this much better than veal. And I just love the cover of the new book!

  7. I remember eating Wienerschitzel in Austria. The serving was so large that the schnitzel overflowed the dinner plate! It was definitely pounded thin and was very tasty. Turkey sounds like a good alternative meat but I would still pound the meat thin to cook it.