Recipe courtesy of Mary Berg
Turkey Schnitzel with Pickled Veg Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1473
- Total Fat
- 109
- Saturated Fat
- 14
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 66
- Cholesterol
- 259
- Sodium
- 1184
- Total: 30 min
- Active: 30 min
Ingredients
Pickled Veg Salad:
1 lemon
3 tablespoons white vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 cup canola or olive oil
Kosher salt and freshly ground black pepper
1/2 small red onion, thinly sliced
1/4 to 1/2 (depending on size) green cabbage, shredded
1 cup thinly sliced cucumber
Turkey Schnitzel:
2.2 pounds (1 kilogram) boneless, skinless turkey breast
Kosher salt and freshly ground black pepper
Canola oil, for frying
1 cup all-purpose flour
1/2 teaspoon garlic powder
2 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 1/2 cups panko breadcrumbs
Directions
Special equipment:
a meat mallet, a heavy-bottomed skillet or a rolling pin- For the pickled veg salad: Cut the lemon in half and add the juice of one half to a large bowl along with the vinegar, mustard and sugar. Whisk in the oil and season with salt and pepper. Toss in the onion, cabbage and cucumber. Set aside at room temperature to lightly pickle while you prepare the turkey schnitzel.
- For the turkey schnitzel: Heat your oven to 200 degrees F and line a sheet pan with a cooling rack.
- Cut your turkey breasts into 4 approximately equal pieces. Working with one piece at a time, cover the turkey with a piece of parchment paper or plastic wrap and, using a meat mallet, a heavy-bottomed skillet or a rolling pin, pound the turkey till a generous 1/4 inch thick (1/2 to 3/4 centimeter thick). Season with salt and pepper and set aside.
- Place a large cast-iron skillet or heavy-bottomed sauté pan over medium heat and add in about 1/2 inch (1 centimeter) of oil.
- Set up a dredging station by laying out 3 shallow dishes. In the first, add the flour and garlic powder and season with salt and pepper. In the second, beat together the eggs, mayonnaise and mustard. Add the panko to the third bowl. Working with one piece of turkey at a time, coat in the flour, then in the egg mixture and finally, press into the panko.
- Fry the turkey in batches to avoid overcrowding the pan until golden and cooked through, 3 to 4 minutes per side. Transfer the cooked turkey to the cooling rack and place in the oven to keep warm while you fry the rest.
- Cut the remaining lemon half into wedges and serve with the turkey schnitzel and the pickled veg salad on the side.