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Turkey Schnitzel

Time30 minutes
YieldsServes 4
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I grew up in a German household, eating German food. When I was a youngster, my favorite dish by far was wiener schnitzel: veal scallops coated with crisp bread crumbs, served with a squeeze of lemon and a side of French fries. I’ve updated my old favorite using readily available turkey cutlets (slices from the whole breast) and the exquisitely crunchy Japanese bread crumbs, panko.

French fries are still an appropriate side, but parsley potatoes and sweet-and-sour red cabbage (store-bought, the kind packed in jars; it’s really good, I promise) make for a more grown-up meal. Serve with a dry white wine and end with your favorite berries topped with lightly sweetened whipped cream. Guten appetit!

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1

Heat oil and butter in large skillet over medium-high heat.

2

Season cutlets with salt and pepper to taste. Dredge cutlets with flour, shaking off excess. Dip in eggs, then panko. Place cutlets in hot skillet and cook until browned, about 4 minutes per side. Drain briefly on paper towels. Serve with lemon wedges.

Look for panko at Asian markets and well-stocked supermarkets.