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Turkey Schnitzel

  • Breast
  • Lunch
  • Dinner
  • Spring Entertaining
  • Winter Entertaining
  • Fall Entertaining
Yield

4 to 6 servings

Print Recipe

Ingredients

  • 1 ¼ lb boneless, skinless Ontario turkey breast
  • 3/4 tsp each salt and fresh ground pepper, divided 
  • 1/3 cup all-purpose flour 
  • 2 eggs 
  • 2 cups breadcrumbs  
  • 1/2 cup canola oil 

Instructions

  • Using a chef’s knife, thinly slice turkey breast crosswise on a slight angle to make small cutlets. Using a meat mallet, pound each cutlet so that they are of even thinness. Aim for a maximum of 1/4 inch thick. Place on a large plate and sprinkle both sides evenly with some of the salt and pepper. 
  • Place flour on one plate, beat eggs in shallow dish, and place breadcrumbs in another. Season all three with a pinch each of salt and pepper. 
  • Dredge each turkey cutlet into flour first, then egg, letting excess drip off. Coat both sides well with breadcrumbs and set aside. Repeat with remaining turkey. 
  • In a large nonstick skillet, heat 1/3 cup of the oil over medium-high heat and cook turkey cutlets in batches, adding remaining oil as needed, turning once, about 2 minutes per side, until golden brown. 

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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