Turkey Schnitzel

Turkey Schnitzel

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A spin on the traditional veal schnitzel turkey is double crumbed before being fried. Serve with chips and salad.


Serves: 2 

  • 2 turkey fillets
  • 1 egg
  • 6 tablespoons breadcrumbs
  • 50ml milk
  • 2 teaspoons plain flour
  • 1 pinch salt and pepper, to taste
  • oil, for frying

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Season the fillets on both sides.
  2. Break the egg into a bowl and whisk in the milk.
  3. Lay three plates out in a line; the middle one should be slightly dished.
  4. Spread the flour in the first, pour the egg mix in the second and spread the breadcrumbs into the final.
  5. Pour enough oil into the frying pan to cover the bottom by about 1/4cm and preheat to a mid-high heat.
  6. Place the fillets in the flour turning until well covered.
  7. Dip into the egg mix covering both sides.
  8. Place in the breadcrumbs turning until well covered.
  9. Repeat the egg and breadcrumb stages.
  10. Repeat with the second fillet.
  11. Place both into the hot oil and fry until golden brown; turning two or three times.
  12. Drain on plenty of paper towel. Serve.

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