Ingredients
- 8 slices white bread, crusts removed
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh thyme
- 1 teaspoon finely grated lemon zest
- 2 large eggs, beaten
- 2 tablespoons whole milk
- Freshly ground black pepper
- Flour for dredging
- Two 2 1/2-ounce turkey cutlets (scaloppini)
- Kosher salt
- 1/4 cup unsalted butter, divided
- 2 lemon wedges
Directions
In a food processor, pulse the bread into crumbs. Add the Parmesan, thyme, and lemon zest. Transfer the flavored breadcrumbs to a shallow bowl or lipped plate.
In a medium bowl, whisk together the eggs and milk and season with pepper.
Place the flour in a shallow bowl or dish. Season 1 scaloppini with salt and pepper. Dredge the scaloppini in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs. Set on a plate or piece or waxed paper. Repeat with the other scaloppini.
Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circle (which keeps the scaloppini moving around the skillet), until golden brown and cooked through, about 1-1/2 minutes for the first side. Turn the meat and cook for 1 minute on the second side. Transfer to a plate and cover very loosely with foil while you cook the other scaloppini. Serve with the lemon wedges.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By DoYourOwnThing
Forney, TX
on February 11, 2012
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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.
By mdgish_10163303
Fort Washington, MD
on July 27, 2010
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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!
By jannettemina_92...
Durham, NC
on December 22, 2007
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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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