Turkey Schnitzel, Marinated Cucumber, Honey Mustard and Lemon Caper Butter
Prep time: 20-30 minutes
Cook time: 15-20 minutes
Makes: 4 servings
- 1 1 lb boneless, skinless, Ontario turkey breast
- Salt and pepper, to taste
- 3 tbsp chopped, flat leaf parsley
- 1 tbsp chopped fresh thyme
- 3-4 fresh sage leaves, chopped
- Lemon, zested
- ½ cup flour
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 4 tbsp canola oil
- 3 tbsp unsalted butter
Marinated Cucumber Garnish:
- 3 baby cucumber, sliced on mandolin
- ½ tbsp marinated mustard seeds
- ½ tsp apple cider vinegar
- 1 tsp dill, washed and chopped
Honey Mustard Sauce:
- 125 mL honey
- 1 tsp grainy mustard
- 1/8 cup caper brine
Lemon Caper Butter Sauce:
- 4 tbsp unsalted butter
- 1/8 cup capers, chopped
- 3 tbsp chopped flat leaf parsley
- 2 each lemon zest and juice
Slice the turkey breast into ½ inch thick cutlets. Using a meat mallet, pound each cutlet so that they are of even thinness (approximately ¼ inch thick). Place on a large plate and sprinkle both sides evenly with salt, pepper.
Wash the herbs, dry and finely chop. Add lemon zest and mix with herbs, reserve to add to the panko breadcrumbs for breading the cutlets.
Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs in another plate.
Dredge each turkey schnitzel in the flour first, then egg, letting excess drop off
Cover both sides of the turkey cutlet with panko breadcrumbs until completely coated. Feel free to press the breadcrumbs onto the schnitzel with your hands. Repeat with remaining turkey.
In a large skillet, heat the oil over medium-high heat (ideally, 170 degrees C) before the cutlets are placed in the pan. Cook in batches, turning once, about 3 minutes per side until golden brown.
Remove from the pan and set aside on a plate lined with paper towels. Repeat the process with the remaining cutlets.
Marinated Cucumber Garnish:
Combine ingredients and serve immediately alongside the turkey schnitzel.
Honey Mustard Sauce:
Put all ingredients in one pot and bring up to a boil. Put in a squeeze bottle when cool to drizzle around the plate.
Lemon Caper Butter Sauce:
In a pot, melt the butter over medium to low heat, add the chopped capers and parsley to warm slightly and release the aroma. Follow by adding the lemon juice and zest until combined. Remove from the heat, serve with the turkey schnitzel.
Recipe courtesy of: Chef Amanda Ray for The Royal Agricultural Winter Fair
