by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley).
Don’t want to find endless ways to use up turkey leftovers? Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick, easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook Jewish Cooking for All Seasons. (John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!
1 2-pound turkey breast or 4 turkey cutlets
2 eggs, lightly beaten
1/2 cup of flour
1 cup panko style bread crumbs
3 tablespoons chopped flatleaf parsley
1 tablespoon chopped fresh thyme
3-4 fresh sage leaves, chopped
Zest of 1 orange
Salt and pepper
Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)
Place the eggs in a shallow pan.
Place the flour in a separate shallow pan.
Place the remaining ingredients in a separate shallow pan combined.
Place a medium sauté pan coated with olive oil over medium high heat.
Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.
Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.
Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).
Yield: Serves 4