Turkey schnitzel

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
8 slices white bread, crusts removed
25g grated Parmesan
15g chopped fresh thyme
5g finely grated lemon zest
2 large eggs, beaten
2 tbsp full-fat milk
Freshly ground black pepper
Flour for dredging
Two 75g turkey cutlets (scaloppini)
Kosher salt
55g unsalted butter, divided
2 lemon wedges
1) In a food processor, pulse the bread into crumbs. Add the Parmesan, thyme, and lemon zest. Transfer the flavoured breadcrumbs to a shallow bowl or lipped plate.

2) In a medium bowl, whisk together the eggs and milk and season with pepper.

3) Place the flour in a shallow bowl or dish. Season one scaloppini with salt and pepper. Dredge the in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs. Set on a plate or piece or greaseproof paper. Repeat with the other scaloppini.

4) Heat 30g of butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circle (which keeps the scaloppini moving around the skillet), until golden brown and cooked through, about 1-1/2 minutes for the first side. Turn the meat and cook for 1 minute on the second side. Transfer to a plate and cover very loosely with aluminium foil while you cook the other scaloppini. Serve with the lemon wedges.

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