Turkey Schnitzel

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Would rate this recipe 10 stars if I could! Although I used all ingredients listed (except flour, I followed my own instincts for measurements. I did not dredge cutlets in flour but did use egg drench and seasoned bread crumbs per the recipe. Removed cooked schnitzels to warm plate. For a sauce I melted butter in skillet used for the schnitzels, added no salt chicken stock, fresh squeezed lemon juice, salt & fresh ground pepper and cooked until stock was reduced by half. Served with roasted brussel sprouts and steamed squash. Next time I prepare this dish, I will add capers and artichoke hearts to the sauce.

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Very tasty result, however way too much breading for two little cutlets! Half this amount would be more than adequate for four cutlets. Cutlets should be pounded slightly for even thickness. Served with lemony orzo and green salad. Yum!

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It was really really good, and after everything was dredged and coated, it went pretty quickly. I might cut back on the bread crumbs next time - I had enough to coat six and I had an entire bowl of crumbs leftover.

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I found this recipe to be simple and straight forward. My whole family loves it, it is a regular request for dinner. I matched it with some garlic green beans, sour cream and chive smashed potatoes and a nice white wine. Just great!!!!!

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Not fantastic, but a pretty darn good recipe. I have to admit,I was a little skeptical of this recipe because I was not using stale white bread for the crumbs. However, the breading came out great and the addition of the lemon zest gave it a fresh taste. Even my picky 3 yr old asked for more. It is a definate addition to my dinner repertoire.

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This was a tasty dish. I substituted turkey tenderloin strips. The lemon zest added a nice flavor to the other breading ingredients. I'll make it again.