Turkey Schnitzel With Salad of Baby Gem, Roast Red Peppers & Fresh Ricotta
Prep time: 20-25 minutes
Cook time: 12-15 minutes
Makes: 1-2 servings
- 1 5oz boneless, skinless Ontario turkey breast
- 2 tbsp salt, divided
- 1 tbsp black pepper, divided
- 1 tbsp togarashi
- 1 cup all-purpose flour
- 400 mL milk from Ontario
- 2 eggs
- 2 cups panko breadcrumbs
- ½ cup canola oil
- ½ baby gem lettuce (split lengthwise)
- 3 lemon wedges
- 2 tbsp roasted red peppers, sliced
- 1 tbsp olive oil
- 3 tbsp ricotta cheese
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 and togarashi.
Place flour on one plate, beat milk and eggs in a shallow dish, and place breadcrumbs in another plate.
Dredge each turkey cutlet in the flour first, then egg, letting excess drop off.
Cover both sides of the turkey cutlet with panko breadcrumbs until completely coated, pressing the breadcrumbs onto the schnitzel with your hands. If a thicker crust is desired, repeat the breading process. Repeat with the remaining turkey cutlets.
In a large skillet, heat the canola 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 with the remaining cutlets.
Add lettuce in a bowl, squeezed lemon juice wedges, olive oil. Season with salt and pepper to taste.
Serve the turkey schnitzel with the salad topped with roasted pepper, and ricotta cheese.
Tip: When using a meat mallet to pound the turkey to even thinness, try placing the cutlets between 2 sheets of plastic or a freezer bag and pounding with the flat side of the mallet.
Recipe courtesy of: Chef Andrew Carter for The Royal Agricultural Winter Fair
