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Turkey Schnitzel

Turkey Schnitzel
Carolyn Cole / Los Angeles Times

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 ... Read more

Total time: 30 minutes | Serves 4
  • 1/3 cup oil
  • 2 tablespoons butter
  • 1 1/4 pounds turkey cutlets
  • Salt, pepper
  • 1/3 cup flour
  • 2 eggs, beaten
  • 3/4 cup panko (Japanese bread crumbs)
  • 1 lemon, cut into 4 wedges

Step 1Heat oil and butter in large skillet over medium-high heat.

Step 2Season 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.

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


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