Saturday, December 4, 2010

Turkey Schnitzel (breaded turkey cutlets)

I picked up a package of turkey cutlets, very thin slices of turkey breast. They can be pretty versatile and don't have a very strong flavor of their own, so they can match up with most anything.

Now I call it Schnitzel, mainly because a traditional schnitzel is veal or pork, it's breaded and fried. So it's more technique than ingredients. So here is my version.

  • Flour
  • 1/2 tsp of Hungarian Smoked Paprika
  • Three eggs
  • 2 cups of bread crumbs (I prefer Panko-style)
  • 1/4 cup of grated Parmesan cheese (Fresh is preferred over a green container)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • Olive oil
  • 1 package of turkey cutlets, about 8-10 cutlets
  • A half-sheet pan with a wire rack
  • Stir the flour, salt, pepper and paprika together in a bowl/dish. You'll be coating the cutlets in this, the first of three dippings
  • Beat the three eggs in a second bowl/dish
  • Combine the bread crumbs and Parmesan cheese in a third bowl/dish
  • Pat dry each cutlet
  • Coat in the flour mixture, shaking off any extra
  • Coat in the egg wash
  • Cover in the bread crumb mixture
  • Set on the wire rack
  • Repeat for all the cutlets
  • Preheat the oven to 200F. This is for keeping the cutlets warm once they are cooked. Put an oven-proof plate in the oven.
  • Heat up 2-3 tbs of olive oil in a saute pan
  • Saute two cutlets at a time, about 2 minutes on each side (depends on thickness)
  • Once nicely golden-brown and crispy, stash in the oven
They really are nice plain like this. I did them just like that tonight, with a side of the basmati rice and a salad. There are various sauces and gravies you could serve. Since you are cooking multiple sets of the cutlets, the pan oil and residue are not good choices for a pan sauce.

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