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Looking for a quick and delicious meal? This Crispy Turkey Schnitzel is juicy, golden, and perfect for a weeknight dinner or a small gathering. Pair it with a tangy Parsley Lemon Sauce and sides like a red cabbage salad or buttered egg noodles for a German-inspired supper. It’s a lighter alternative to traditional pork schnitzel while still delivering that satisfying crunch.
Ingredients
For the Schnitzel
- 4 x 6 oz turkey breast cutlets
- Kosher salt and fresh ground pepper, as needed
- ½ cup all-purpose flour
- 2 eggs, well beaten
- 1 ½ cups breadcrumbs
- Canola oil, as needed
For the Parsley Lemon Sauce
- Zest & juice of ½ lemon
- 1 Tbsp capers with a little brine
- 2 heaping Tbsp mayonnaise
- 4-5 sprigs flat-leaf parsley, finely chopped
- Pinch of salt
Instructions
1. Prepare the Turkey Cutlets
Place the turkey cutlets on a cutting board and cover them with a zip-top bag or plastic wrap. Using a meat pounder or a heavy object, pound the turkey to a thickness of ¼ to ½ inch. Season both sides of the turkey cutlets with kosher salt.
2. Set Up Breading Station
In three shallow bowls, place the flour, beaten eggs, and breadcrumbs. Season each with salt and pepper for extra flavor.
- Dredge each turkey cutlet in the flour using one hand.
- Transfer the cutlet into the egg mixture, then coat with breadcrumbs using the other hand to avoid sticky fingers.
Repeat this process for all turkey cutlets to ensure they are fully breaded.
3. Cook the Schnitzel
Heat a large frying pan over medium-high heat for a minute or two, then add enough neutral oil (like canola) to generously coat the bottom of the pan. Carefully place the turkey cutlets into the pan, being careful not to overcrowd.
Cook the turkey for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes, lowering the heat if necessary to avoid burning.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
4. Make the Parsley Lemon Sauce
While the turkey is cooking, prepare the Parsley Lemon Sauce by mixing the lemon zest, lemon juice, capers with brine, mayonnaise, chopped parsley, and a pinch of salt. Stir until well combined. This sauce adds a bright and creamy contrast to the crispy schnitzel.
5. Serve
Once the schnitzel is done, remove it from the pan and place on a paper towel-lined plate to drain excess oil. Sprinkle with a little more kosher salt while still hot.
Serve the turkey schnitzel with the Parsley Lemon Sauce on the side, along with your favorite sides like red cabbage salad or buttered egg noodles. For a full German-inspired meal, cook along with our online Oktoberfest Cooking Class!
Cooking Tips
- Pounding the Turkey: Pounding the turkey thinly ensures even cooking and a juicy, tender texture.
- Neutral Oil: Canola oil works great for frying because it has a high smoke point and won’t interfere with the schnitzel’s flavor.
This crispy, juicy schnitzel recipe is ideal for family dinners or special occasions.
