Turkey Schnitzel

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 main course servings
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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


  1. 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.
  2. Copyright 2001 Television Food Network, G.P. All rights reserved.

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