Pan-Fried Turkey Schnitzel
Source of Recipe
From "My Family Table" by John Besh
"While a schnitzel is traditionally made with veal, turkey is much less expensive and, oddly enough, it's easier to find good turkey than good veal. In fact, now you can buy good organic turkey in the supermarket. I sometimes fry the slices in advance for Jenifer to reheat later in the week. You can pound them thinner if you wish, or just slice the breast ¼ inch thick. I like to use Japanese panko bread crumbs, which are lighter and airier than regular bread crumbs. What I do differently is to pulse them a few times in the food processor so I get superfine bread crumbs like those I used to find in Southern Germany where I learned my schnitzel moves."
List of Ingredients
◦ 1 (3-pound) turkey breast
◦ Freshly ground black pepper
◦ 4 eggs, beaten
◦ 1 cup milk
◦ 2 cups flour
◦ 2 cups panko bread crumbs, pulsed in a food processor
◦ Olive oil or canola oil
Slice the turkey breast into ¼-inch-thick cutlets. Season well with salt and pepper.
Set three shallow bowls in a row, one with the beaten eggs mixed with the milk, one with the flour, and one with the panko. Dip the turkey cutlets first in the eggy milk, then dredge in the flour, then press into the panko, making sure to coat the slices well.
Heat about ½ inch of canola oil in a cast iron pan over medium-high heat. Carefully slide the turkey cutlets into the oil a few at a time. Brown each cutlet on both sides for 5 to 7 minutes per side. Drain on paper towels and salt well. Serve with noodles or add slices of cheese for an instant turkey Parmigiana. Squeeze a bit of lemon over the top if you like.