Turkey Schnitzel
- Yield: 2 main course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 783
- Total Fat
- 41
- Saturated Fat
- 22
- Carbohydrates
- 62
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 41
- Cholesterol
- 303
- Sodium
- 964
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.