📝 About This Recipe
A light and elegant twist on the classic Central European staple, this Turkey Schnitzel features lean breast cutlets pounded thin and fried to a shatteringly crisp golden brown. The turkey provides a delicate, clean flavor that perfectly carries the nutty notes of the toasted breadcrumbs and the bright acidity of fresh lemon. It is a sophisticated yet comforting meal that brings the charm of a Viennese bistro right to your home kitchen.
🥗 Ingredients
The Turkey
- 4 pieces Turkey breast cutlets (about 5-6 ounces each)
- 1 teaspoon Kosher salt (plus more for seasoning)
- 1/2 teaspoon Freshly ground black pepper
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten well)
- 1 tablespoon Whole milk (to loosen the egg wash)
- 1 1/2 cups Fine breadcrumbs (traditional plain or Panko for extra crunch)
- 1/2 teaspoon Sweet paprika (for color and depth)
Frying and Finishing
- 1/2 cup Neutral oil (such as grapeseed or vegetable oil)
- 2 tablespoons Unsalted butter (for flavor during frying)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 Lemon (cut into wedges)
- 1 tablespoon Non-pareil capers (drained, for garnish)
👨🍳 Instructions
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1
Place the turkey cutlets between two sheets of plastic wrap or in a heavy-duty freezer bag to prevent tearing.
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2
Using the flat side of a meat mallet or a heavy rolling pin, gently pound the turkey from the center outward until they are an even 1/4-inch thickness.
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3
Remove the turkey from the plastic and season both sides generously with kosher salt and freshly ground black pepper.
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4
Set up your breading station with three shallow bowls: one with flour mixed with paprika, one with the eggs beaten with milk, and one with the breadcrumbs.
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5
Dredge a turkey cutlet in the flour, shaking off any excess so only a thin veil remains.
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6
Dip the floured turkey into the egg wash, ensuring it is completely coated, then let the excess drip off.
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7
Lay the turkey in the breadcrumbs and press down firmly but gently. Flip to coat the other side. Do not press too hard; you want the crumbs to stay light.
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8
Place the breaded cutlets on a wire rack or a clean plate and let them rest for 5-10 minutes. This helps the breading adhere during frying.
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9
In a large skillet, heat the oil over medium-high heat. The oil should be about 1/4-inch deep. To test if it's ready, drop a few breadcrumbs in; they should sizzle immediately.
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10
Add the butter to the oil. Once the butter foam subsides, carefully lay two cutlets into the pan, ensuring they aren't crowded.
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11
Fry for 3-4 minutes per side. Gently shake the pan occasionally; this helps the oil wash over the top of the meat, creating the signature 'wavy' puffed crust.
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12
Once the schnitzel is deep golden brown and crispy, remove it from the pan and place it on a plate lined with paper towels to drain.
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13
Immediately sprinkle with a tiny pinch of salt while the oil is still wet on the surface.
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14
Repeat with the remaining cutlets, adding more oil if necessary.
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15
Garnish with chopped parsley, a sprinkle of capers, and serve immediately with fresh lemon wedges.
💡 Chef's Tips
Don't skip the pounding; even thickness ensures the turkey cooks through at the exact moment the breading becomes crisp. For the most authentic 'soufflé' crust, use slightly more oil than you think; the schnitzel should almost swim in the fat. Ensure your eggs are very well beaten; any strands of egg white can cause the breading to peel off in patches. If you want a nuttier flavor, you can use clarified butter (ghee) for the entire frying process. Always serve immediately; the steam from the meat will soften the crust if it sits too long.
🍽️ Serving Suggestions
Serve with a traditional Austrian potato salad (Erdäpfelsalat) dressed in vinegar and mustard. A side of chilled lingonberry jam provides a beautiful sweet-tart contrast to the savory turkey. Pair with a crisp, dry white wine like a Grüner Veltliner or a Riesling. Lightly dressed arugula or a cucumber-dill salad adds a refreshing crunch to the meal. For a heartier dinner, serve alongside buttery spaetzle or roasted root vegetables.