Easy Turkey Schnitzel Food

TURKEY SCHNITZEL

Steps:

• Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
• One at a time, place the pieces between two layers of plastic wrap.
• Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
• Season the turkey breast slices with salt and pepper.
• Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
• Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
• Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
• Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
• Drain on a plate lined with paper towels. Season with salt.
• If eating by the campfire, squeeze a lemon wedge over the meat, then just eat it with your hands. If you're in a more civilized setting, serve with a knife and fork.

TURKEY SCHNITZEL

Steps:

• Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!) Place the eggs in a shallow pan Place the flour in a separate shallow pan Place the remaining ingredients in a separate shallow pan combined. Place a medium sauté pan coated with olive oil over medium high heat. Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs. Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night. Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

SCHNITZEL

Steps:

• In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
• Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
• Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

EASY TURKEY SCHNITZEL

Steps:

• Place the milk, flour, eggs and bread crumbs in 4 separate shallow bowls. Dip turkey slices into milk, then coat with flour. Dip into eggs and coat with bread crumbs. Place on waxed paper; let stand for 5-10 minutes., In a large skillet, brown turkey over medium-high heat in butter and oil for 2 minutes on each side or until juices run clear.

TURKEY SCHNITZEL

Steps:

• In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and water. Dip turkey slices in lemon juice and the egg mixture, then coat with bread crumbs. , In a skillet, cook turkey in oil until browned on both sides and juices run clear.

LIGHT TURKEY SCHNITZEL

Steps:

• Preheat oven to 200 degrees.
• In a shallow dish beat together egg whites and milk with a fork. Add 2 tablespoons flour, cheese, salt, pepper and nutmeg, and mix well. Coat a large non-stick skillet with cooking spray and add 1 teaspoon butter. Place over medium heat until butter sizzles.
• Put remaining 3 tablespoons flour in plastic bag. Add 2 turkey slices at a time to bag and shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add coated turkey to skillet and cook about 3 minutes per side or until golden brown and no longer pink in center.
• Transfer to a heat-proof serving platter and keep warm in the preheated oven. Repeat with remaining turkey and butter.
• If desired, after all turkey is cooked, add lemon juice and broth to skillet. Boil 1 to 2 minutes, stirring constantly. Pour over turkey.

TURKEY SCHNITZEL WITH ROCKET & POMEGRANATE SALAD

Steps:

• Put the egg in a bowl and the flour on a plate with a little seasoning. Mix the breadcrumbs and almonds on another plate. Coat the escalope in the flour, tapping off any excess, then dip in the egg, then roll in the breadcrumb mix, making sure it's completely coated.
• Heat the oil in a frying pan over a medium-high heat and lay the escalope in the pan. Cook for 1-2 mins, then turn and cook for a further 1-2 mins until the coating is golden and the turkey is cooked.
• Serve on a bed of rocket, with the parmesan and pomegranate seeds scattered on top. Drizzle over the balsamic vinegar before serving.