Make sure your turkey is pounded into flat cutlets about 1/4-inch thick, any thicker and the crust will be too brown before the interior meat is cooked through. I like to slice my turkey against the grain of the breast meat into 1/2- to 3/4-inch-thick cutlets, then pound them flat with a meat mallet. Place the cutlets inside a gallon-sized zip top bag to keep the mess to a minimum as you pound the meat flat.
The second tip for a perfect schnitzel is the three-part breading method. The first dip is a seasoned flour, either purchased or made by mixing a tablespoon each of salt and pepper and a teaspoon of powdered garlic into a cup of all-purpose flour. After dredging both sides of the turkey cutlet in the flour, the second dip is into a beaten egg mixture. The third and final dip is into plain bread crumbs. I like to set my dipped cutlets onto a wire rack for a few minutes to allow the crust to set before I fry.
Finally, make sure your cooking oil is hot before dropping the breaded cutlet in. I look for 330- to 350 degrees before adding the meat to the pan. Don’t have a thermometer handy? Drop a couple of popcorn kernels into the pan. When they pop, the oil is ready.
- One side of a turkey breast from a mature gobbler, or both sides from a jake
- 1 cup seasoned flour
- 2 eggs, beaten
- 1 cup plain breadcrumbs
- Cooked spaetzle noodles, tossed in butter with sautéed diced onion or shallot
- Cut breast into slices, roughly 1/2- to 3/4-inch thick, against the grain of the meat.
- Pound slices flat with a meat mallet, to a consistent 1/4-inch thickness.
- Dredge each cutlet, first in seasoned flour, then in egg wash and finally in bread crumbs. Place on wire rack for a few minutes to allow crust to set.
- Fry each cutlet, 3 to 4 minutes per side, in hot oil or grease.
- Remove the cutlets directly from the hot grease onto a paper towel lined platter while you fry the remainder. Sprinkle with salt while the cutlets are still hot from the pan.
- Serve with spaetzle noodles and garnish with lemon slices for a traditional presentation.
Recipe courtesy of Michael Pendley/Realtree Outdoors/Timber 2 Table.