Turkey Schnitzel


Turkey Schnitzel

4 Servings


  • 2.20 pounds turkey brisket with bone (or same amount of turkey cutlets)
  • Salt & Pepper
  • ¾ cup all-purpose flour
  • 2 eggs
  • ¼ cup cold milk
  • 1 cup bread crumbs
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lemon


Remove turkey brisket from the bone with a sharp knife. Cut into slices the turkey in reverse direction. Place turkey into a zippered bag and baste it with a tenderizer. In a large bowl, stir flour with salt and black pepper for coating and batter. Whisk eggs and milk together and add some spices. In a third bowl, add some spices to bread crumbs and mix them with thyme. Preheat a sauté saucepan at a medium heat. Melt 1 tablespoon butter with olive oil. Dredge the both surfaces of turkey in the flour. Shake off any excess flour, and then dip it in the egg mixture. Let excess mixture drip off, too. Finally coat the turkey totally with the bread crumbs. Add this turkey to skillet, and add the other ones to skillet after repeating same processes. But pay attention that turkeys do not overlap. Cook about 3-4 minutes per side. Transfer to a plate or an ovenware and keep warm in the oven at 320 °F. Add the rest of the butter and cook the remaining turkeys. Squeeze lemon shortly before serving.

You can store turkey schnitzel for 2 hours after dipping it in the bread crumbs.

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