Try this Turkey Schnitzel recipe, or contribute your own.
Suggest a better description1. Cut turkey breast into 4 (?4-ounce) cutlets. Place each cutlet between 2 sheets of plastic wrap; pound with the flat side of a meat mallet until cutlet is ¼ inch thick. Cut pounded cutlets in half, creating 8 (?2-ounce) cutlets.
2. Stir together 3 quarts water, salt, and sugar in a large saucepan until salt and sugar dissolve, about 2 minutes. Add cutlets; let stand at room temperature 1 hour. Remove cutlets from brine, and pat dry.
3. Combine crushed matzo, rice flour, garlic powder, marjoram, oregano, and thyme in a food processor; process until herbs are finely chopped, about 1 minute. Transfer mixture to a medium bowl. Whisk eggs in a separate medium bowl until lightly beaten. Dip cutlets in eggs, and dredge in matzo mixture, pressing to adhere. Place coated cutlets on a plate.
4. Set a wire rack inside a rimmed baking sheet. Pour canola oil to a depth of ¼ inch in a large cast-iron skillet; heat over medium-high until shimmering. Add 2 coated cutlets; fry until golden brown and cooked through, about 1 minute and 30 seconds per side. Transfer cutlets to wire rack. Repeat process 3 times with remaining 6 cutlets.
5. Squeeze juice from 1 lemon half over cutlets. Arrange cutlets on a serving platter. Combine arugula, parsley, and olive oil in a large bowl. Squeeze desired amount of juice from a second lemon half over arugula mixture; toss to coat. Serve cutlets with arugula mixture and remaining lemon halves.
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 20 | ||
Calories from Fat: 16 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10898.9mg | 376 % | |
Potassium 22.1mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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