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Turkey Schnitzel with Pickled Veg Salad
A twist on the classic schnitzel using lean turkey breast and served with a bright and fresh side salad.
YIELDS
4
Ingredients
Salad
- 1 lemon
- 3 tablespoons white vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 cup canola or olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 1/4 to 1/2 (depending on size) green cabbage, shredded
- 1 cup thinly sliced cucumber
Turkey Schnitzel
- 1 kg boneless skinless turkey breast
- Canola oil
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 1/2 cups panko
Directions
Salad
- Cut the lemon in half and add the juice of one half to a large bowl along with the vinegar, mustard, and sugar. Whisk in the oil, and season with salt and pepper. Toss in the onion, cabbage, and cucumber. Set aside at room temperature to lightly pickle while you prepare the turkey schnitzel.
Turkey Schnitzel
- Heat your oven to 200°F and line a sheet pan with a cooling rack.
- Cut your turkey breasts into approximately four equal pieces. Working with one piece at a time, cover the turkey with a bit of parchment paper or plastic wrap and, using a meat mallet, a heavy-bottomed skillet, or a rolling pin, pound the turkey till a generous one-quarter inch—season with salt and pepper and set aside.
- Place a large cast iron skillet or heavy-bottomed sauté pan over medium heat and add about half an inch of oil.
- Set up a dredging station by laying out three shallow dishes. First, add the flour and garlic powder and season with salt and pepper. In the second, beat together the eggs, mayonnaise, and mustard. Add the panko to the third bowl. Working with one piece of turkey at a time, coat in the flour, then in the egg mixture, and press into the panko.
- Fry the turkey in batches to avoid overcrowding the pan for three to four minutes per side or until golden and cooked through. Transfer the cooked turkey to the cooling rack and place in the oven to keep warm while you fry the rest.
- Cut the remaining lemon half into wedges and serve with the schnitzel and the pickled slaw on the side. Enjoy!
