Turkey Schnitzel

Recipe Ingredients

2		Turkey breast cutlets - (abt 4 oz ea)
1/4 cup	15g / 0.5oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and also with
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 cup	146g / 5.1oz	Fine fresh bread crumbs - left out to dry
1		Egg - lightly beaten
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Minced parsley - for garnish
2 teaspoons	10ml	Drained capers - for garnish
2		Lemon wedges - for garnish

Recipe Instructions

Tear 4 sheets of plastic wrap. Put each cutlet between 2 sheets. Gently pound cutlet from center to edges until uniformly 1/4-inch thick.

Put seasoned flour on 1 sheet waxed paper, bread crumbs on another and egg in shallow pie dish. Dip each cutlet into flour, beaten egg and then bread crumbs, coating cutlet evenly. Arrange cutlets on wax paper-lined baking sheet and refrigerate 30 minutes for coating to adhere and dry out slightly.

Before cooking, generously season both sides cutlets with salt and pepper.

Heat oil and butter in 10-inch heavy skillet over medium-high heat. When hot, saute cutlets until well-browned, about 3 to 4 minutes. Turn and brown other side, about 2 to 3 minutes.

Serve hot garnished with parsley, capers and lemon wedges. Good accompaniments are spaetzle, tiny German dumplings or buttered noodles along with garlicky spinach or sauteed red cabbage.

This recipe yields 2 servings.

Each serving: 302 calories; 932 mg sodium; 175 mg cholesterol; 16 grams fat; 38 grams carbohydrates; 26 grams protein; 0.20 gram fiber.

Source:
The Los Angeles Times, 01-19-2000

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