Turkey schnitzel is a tasty, leaner alternative to pork schnitzel and is another tasty way to use turkey. Although this breading recipe can be used with turkey, pork or chicken, depending on your preference. If using pork, I always use pork tenderloin as it is naturally flavourful, lean and very tender. The key is to tenderize your meat with a meat tenderizer to ensure it is thin and tender. Tenderizing also makes the meat easier to digest.
I prefer rice flour in this recipe as I find it lighter tasting than regular flour – and just a little bit crispier. If you don’t have rice flour, you can definitely use regular flour.
If using pork for this recipe – and sometimes with turkey – I like to prep my homemade apple sauce. This is especially nice when apples are abundantly fresh and freshly harvested in the fall. Schnitzel is always nice when served with homestyle potatoes, a fresh salad, and lemon wedges.
- 4 turkey breast cutlets pieces
- 1/2 cup rice flour
- 2 eggs beaten with one or two tablespoons of water
- 1 cup bread OR panko crumbs
- 1/2 tsp poultry seasoning
- 1/4 tsp onion powder
- salt and pepper to taste
- 1/2 cup vegetable or canola oil
Prepping the turkey cutlets
- Set up your dredging stations with one plate for rice flour, one dish for egg mixture, and one plate for bread or panko crumb mixture.
- Add poultry seasoning, onion powder, and salt and pepper to taste to the bread crumbs and mix to combine evenly. Set aside.
- Place the turkey cutlets in between two sheets of plastic wrap. Using a meat tenderizer pound the turkey breast as thinly and evenly as you can. They will expand in size considerably.
- Once the turkey pieces are flattened season with salt and pepper to taste.
Dredging the turkey cutlets
- Using a fork dredge each piece in rice flour
- Dip evenly into the egg mixture until evenly coated.
- Place into breadcrumb mixture and ensure it is evenly coated on both sides.
- Repeat this process for each piece. Ideally, it is best to place the coated cutlets in the fridge for up to 30 minutes to set. But if you don't have the time - proceed to the next step.
Cooking the turkey schnitzel cutlets
- Preheat the oven to 350 degrees. Prepare a cookie sheet with foil and wire rack.
- Add the oil to a medium to large size fry pan and bring to medium-high heat. Add the cutlets in two batches and allow to cook until golden brown on both sides. Keep an eye on them, as they will cook quickly!
- Transfer browned pieces to the rack on the cookie sheet. Pop them in the oven for 10 minutes to further crisp up the breading and finish cooking the turket.
- Serve with lemon wedges.