Turkey Schnitzel Recipe
Her is a very easy turkey schnitzel recipe. The meat is juicy and full of flavor. Great served with rice and a fresh spinach salad.
1/2 cup milk
5 Tablespoons all purpose flour, divided
2 Tablespoons parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 Tablespoon vegetable or olive oil to coat the pan
1 Tablespoon margarine or butter
1 lb. ground turkey, or turkey breast cutlets
2 Tablespoons fresh lemon juice (optional)
1/4 cup chicken or beef broth (optional)
1 Tablespoon fresh dill chopped + additional for garnish
*optional chives for garnish
Preheat oven to 200°F.
Place a heat proof serving platter into the warm oven to warm it up.
In a shallow dish beat together the egg and milk with a fork.
Add 2 tablespoons of flour, the parmesan cheese, salt, pepper and nutmeg, and mix well.
Coat a large non-stick skillet, using a pastry brush with 1 tablespoon oil add 1 teaspoon margarine. Place over medium heat until the oil and margarine sizzles.
Put remaining 3 tablespoons flour in plastic bag.
Form the ground turkey into patties, or cut the turkey cutlets into rounds.
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 the turkey is golden brown and no longer pink in center.
Transfer each cooked piece of turkey to the warm platter and keep warm in the preheated oven. Repeat until all the turkey is cooked.
After all the turkey is cooked, add the lemon juice and broth to the skillet you used to cook the turkey in. Bring to a boil for 1 to 2 minutes, stirring constantly. Stir in the fresh dill.
Pour over the turkey. Garnish the serving platter with fresh dill and chives.