Schnitzel – a breaded cutlet can be made with turkey cutlet with superb results. Treat it as you would veal, and present this modern version of the classic. Wunderbar!
Turkey Cutlet Schnitzel

Turkey Cutlet Schnitzel
Prep time
Cook time
Total time
This Austrian recipe has been Americanized to include turkey and panko. Still, it's a treasure.
Recipe type: Main Course
Cuisine: Austrian
Serves: 4
  • 1/3 Cup oil
  • 2 Tablespoons butter
  • 1 1/4 pounds turkey cutlets
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/3 Cup flour
  • 2 eggs; beaten
  • 3/4 Cup panko (Japanese bread crumbs); see * Note
  • 1 lemon; cut in 4 wedges
  1. * Note: Look for panko at Asian markets and the international foods section of well-stocked supermarkets.
  2. Heat oil and butter in large skillet over medium-high heat. Season cutlets with salt and pepper to taste.
  3. Dredge cutlets with flour, shaking off excess. Dip in eggs, then panko.
  4. Place cutlets in hot skillet and cook until browned, about 4 minutes per side. Drain briefly on paper towels. Serve with lemon wedges.
This recipe yields 4 servings.
Nutrition Information
Serving size: 1 cutlet Calories: 339 Fat: 17 g Carbohydrates: 17 g Sodium: 277 mg Fiber: 0.01 g Protein: 30 g Cholesterol: 183 mg

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