German Turkey Schnitzel Recipe

This turkey schnitzel recipe is a delightful way to transform simple ingredients into a crisp and juicy dish that’s perfect for any occasion. The combination of seasoned breading and a hint of lemon adds just the right amount of zest, making each bite irresistibly flavorful and satisfying.

German Turkey Schnitzel is a delightful dish that I love for its crispy texture and rich flavor. Using turkey cutlets that have been seasoned with salt and pepper, we create a dish that is coated in flour, egg, and breadcrumbs for a satisfying crunch.

Lightly frying the cutlets in vegetable oil with a touch of unsalted butter makes for a healthier alternative to traditional pork schnitzel. I serve mine with lemon wedges and a sprinkle of parsley for brightness.

German Turkey Schnitzel Recipe Ingredients

• Turkey breast cutlets: Lean protein source, low in fat, very nutritious.
• All-purpose flour: Provides a light coating, aids in browning.
• Eggs: Bind the breadcrumbs, add richness.
• Breadcrumbs: Create a crispy, golden crust.
• Vegetable oil: Ensures even frying, maintains a high smoke point.
• Unsalted butter: Adds flavor, helps achieve a crispy texture.
• Lemon wedges: Add acidity, enhance flavor.

German Turkey Schnitzel Recipe Ingredient Quantities

• 4 turkey breast cutlets, about 1/4-inch thick
• Salt, to taste
• Black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs
• 1/2 cup vegetable oil
• 2 tablespoons unsalted butter
• Lemon wedges, for serving
• Chopped fresh parsley, for garnish (optional)

How to Make this German Turkey Schnitzel Recipe

1. Start by taking the turkey breast cutlets and putting them between sheets of plastic wrap. Now, using a meat mallet, pound the cutlets into submission until they’re about 1/4 inch thick. You want to season them well on both sides with salt and black pepper. Don’t skimp on the salt. I mean it.

2. Set up your breading station: Put the flour in a wide, flat dish. In another dish, combine the eggs and milk. Whisk them together until they are blended well. And in your last dish, which should also be wide and flat, spread out the breadcrumbs.

3. Each turkey cutlet should be dredged in flour and any excess shaken off. Then the cutlet should be dipped in the egg mixture, with any excess allowed to drip off. Finally, the cutlet should be pressed into the breadcrumbs.

4. In a large skillet, heat the vegetable oil over medium-high heat. To the hot oil, add the unsalted butter and allow it to melt.

5. Once the oil is gleaming and the butter has achieved a state of full melt, gently lay the breaded turkey cutlets into the skillet. Don’t crowd the pan; if necessary, work in batches.

6. Brown each side of the schnitzel in oil for 3-4 minutes or until sufficiently golden. Fry the second side with the same time restraints, being careful to not flip too soon or too late (ie., if the first side is browning too soon, turn the heat down or if the second side isn’t browning fast enough, increase the heat).

7. Take the schnitzels out of the frying pan and set them onto a plate lined with paper towels to soak up any unneeded oil.

8. Complete the frying process with the other cutlets. Add oil and butter as necessary.

9. Once all turkey schnitzels have been cooked, move them to a plate for serving.

10. The turkey schnitzels should be served right away, and they can be dressed up with some chopped fresh parsley and a few lemon wedges on the side, which guests can use to squirt over the top of the schnitzel right before they dig in. You could also serve this with some creamy German potato salad; that would be a great side dish!

German Turkey Schnitzel Recipe Equipment Needed

1. Plastic wrap
2. Meat mallet
3. Wide, flat dishes (3)
4. Whisk
5. Large skillet
6. Plate lined with paper towels
7. Tongs or spatula
8. Plates for serving

FAQ

• What type of breadcrumbs should I use?Breadcrumbs work well, but for extra crispiness, you could use panko breadcrumbs.
• Can I use chicken instead of turkey?Chicken breast cutlets can indeed serve as a replacement for turkey in this recipe.
• How do I ensure the schnitzel is crispy?Ensure that the oil has reached a sufficient temperature before beginning to fry and maintain that temperature by not placing too much food in the pan at one time.
• Is there a gluten-free option?Using gluten-free flour and breadcrumbs in place of their gluten counterparts can make this recipe gluten-free.
• What is the purpose of the butter?To enhance the flavor and help achieve a golden-brown crust, add butter to the oil.
• How can I prepare the schnitzel ahead of time?The schnitzels can be breaded a few hours before frying and held in the refrigerator until ready to cook.

German Turkey Schnitzel Recipe Substitutions and Variations

Turkey breast cutlets can be switched out for chicken breast cutlets or for pork loin cutlets.
Universal flour: Replace with flour made from whole wheat or a mix of gluten-free flours.
Breadcrumbs: Substitute with panko breadcrumbs for a crunchier texture, or use crushed crackers.
Canola oil or peanut oil can be used in place of vegetable oil when frying.
Lemon wedges: Replace with lime wedges or apple cider vinegar for a different pucker.

Pro Tips

1. Allow the breaded cutlets to rest for about 15-20 minutes before frying. This helps the coating adhere better, reducing the risk of it falling off during cooking.

2. For an extra crispy crust, consider using panko breadcrumbs instead of regular breadcrumbs. They yield a lighter and crunchier texture.

3. Use a thermometer to ensure your oil is at the correct temperature of around 350°F (175°C) before adding the cutlets. This prevents the schnitzels from absorbing too much oil and becoming greasy.

4. If you don’t have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the turkey cutlets evenly.

5. Save the flavorful drippings from the pan and deglaze with a splash of white wine or chicken broth to make a quick sauce. Drizzle it over the schnitzels for added flavor.