Don’t want to find endless ways to use up turkey leftovers? Don’t want to baby-sit a whole turkey?
Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the usual chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!
- 4 ServingsServings
- 1 2-pound turkey breast or 4 turkey cutlets
- 2 eggs, lightly beaten
- ½ cup flour
- 1 cup panko style bread crumbs
- 3 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped fresh thyme
- 3-4 fresh sage leaves, chopped
- Zest of 1 orange
- Olive oil
- Salt and pepper
- Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)
- Place the eggs in a shallow pan
- Place the flour in a separate shallow pan
- Place the remaining ingredients in a separate shallow pan combined.
- Place a medium sauté pan coated with olive oil over medium high heat.
- Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.
- Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.
- Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).