Turkey Schnitzel
- 8 slices white bread, crusts removed
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh thyme
- 1 teaspoon finely grated lemon zest
- 2 large eggs, beaten
- 2 tablespoons whole milk
- Freshly ground black pepper
- Flour for dredging
- Two 2 1/2-ounce turkey cutlets (scaloppini)
- Kosher salt
- 1/4 cup unsalted butter, divided
- 2 lemon wedges
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- In a food processor, pulse the bread into crumbs.
- Add the Parmesan, thyme, and lemon zest.
- Transfer the flavored breadcrumbs to a shallow bowl or lipped plate.
- In a medium bowl, whisk together the eggs and milk and season with pepper.
- Place the flour in a shallow bowl or dish.
- Season 1 scaloppini with salt and pepper.
- Dredge the scaloppini 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 waxed paper.
- Repeat with the other scaloppini.
- Heat 2 tablespoons 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 foil while you cook the other scaloppini.
- Serve with the lemon wedges.
white bread, parmesan, thyme, lemon zest, eggs, milk, freshly ground black pepper, flour, turkey cutlets, kosher salt, unsalted butter, lemon wedges, television
Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-schnitzel-recipe.html (may not work)