Instead of apologizing for not writing a Turkey Tuesday in, say, a month of Tuesdays (practically), I’m just going to start right in with today’s turkey option for you. (#SorryNotSorry, right?) It’s Turkey Schnitzel!
Schnitzel? Yep, schnitzel.
The JENNIE-O® Extra Lean Turkey Breast Cutlets that I bought at my local Walmart over the weekend are perfect for making schnitzel.
So what is schnitzel, exactly? (Yes, I’m the nerd that looked it up.)
Definition from Wikipedia: “A schnitzel is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. A popular food in many countries, it is made from veal, mutton, chicken, beef, turkey, or pork.”
This particular recipe, which I found at JennieO.com (yes, soooo surprising for me, I know; I love that site for turkey recipes), is a pretty easy, weeknight way to prepare turkey cutlets, in my limited schnitzel experience. (You know I’m all about fast and quick meals Monday-Friday.) The coating uses flour, eggs, and Parmesan cheese along with a little nutmeg and pepper. The cutlets are pan fried in a small amount of butter and it’s all very light but still gives a good flavor.
Plus, here’s what you really want to know … what did Picky Eater Son (aka Joe) think?
“It’s manageable,” he told me.
Which may not sound like a ringing endorsement, per se, but to me, it’s code for, “I will eat this again.” 😉
So let’s recap:
1) Fast and easy – yet nutritious and light – weeknight entree. (I had it on the table in under 30 minutes.)
2) It’s turkey. Duh.
3) Joe will eat it without fake-gagging and getting all melodramatic.
We have a winner!
Is it just me, or does the cutlet above actually look like it’s shaped a little like a turkey without legs?!
Obviously I need more sleep.
Have a great rest of the week and I’ll be back with a new post soon!
– Lara –
Turkey Schnitzel
Makes approximately 4 servings. Original recipe from Jennie-O Turkey Store here
- 2 egg*
- ½ cup milk
- 5 tablespoons flour, divided
- 2 tablespoons grated Parmesan cheese
- ⅛ teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
- 2 tablespoons fresh lemon juice, if desired
- ¼ cup chicken broth, if desired
Heat oven to 200ºF. In shallow dish or pie plate whisk together egg whites and milk. Add 2 tablespoons flour, cheese, pepper and nutmeg; mix well. Heat a large nonstick skillet over medium heat. Add butter and heat until butter sizzles.
Place remaining 3 tablespoons flour in plastic bag. Add 2 turkey cutlets at a time to bag; shake to coat. Dip into milk mixture, turning to coat and letting excess mixture drip off. Add turkey to skillet. Cook cutlets as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
Transfer to a heat-proof serving platter; keep warm in oven. Repeat with remaining turkey and 1 tablespoon butter as needed in the pan. After all the turkey is cooked, add fresh lemon juice and chicken broth, if desired to skillet; boil 1 to 2 minutes, stirring constantly and pour over the turkey.
* The original recipe calls for egg whites only but I just used the entire egg – I didn’t want to waste the yolk, which has most of the nutrients. Plus, eggs are so low in calories anyway – just 70 calories per egg.
Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.