Turkey Schnitzel
Makes: 4 to 6 servings
- 1 ¼ lb boneless, skinless Ontario turkey breast
- 3/4 tsp each salt and fresh ground pepper, divided
- 1/3 cup all-purpose flour
- 2 eggs
- 2 cups breadcrumbs
- 1/2 cup canola oil
Using a chef’s knife, thinly slice turkey breast crosswise on a slight angle to make small cutlets. Using a meat mallet, pound each cutlet so that they are of even thinness. Aim for a maximum of 1/4 inch thick. Place on a large plate and sprinkle both sides evenly with some of the salt and pepper.
Place flour on one plate, beat eggs in shallow dish, and place breadcrumbs in another. Season all three with a pinch each of salt and pepper.
Dredge each turkey cutlet into flour first, then egg, letting excess drip off. Coat both sides well with breadcrumbs and set aside. Repeat with remaining turkey.
In a large nonstick skillet, heat 1/3 cup of the oil over medium-high heat and cook turkey cutlets in batches, adding remaining oil as needed, turning once, about 2 minutes per side, until golden brown.
