Turkey Cutlet Schnitzel

Recipe Ingredients

1/3 cup	78ml	Oil
2 tablespoons	30ml	Butter
1 1/4 lbs	567g / 20oz	Turkey cutlets
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	20g / 0.7oz	Flour
2		Eggs - beaten
3/4 cup	109g / 3.8oz	Panko (Japanese bread crumbs) - see * Note
1		Lemon - cut in 4 wedges

Recipe Instructions

* Note: Look for panko at Asian markets and well-stocked supermarkets.

Heat oil and butter in large skillet over medium-high heat. Season cutlets with salt and pepper to taste. Dredge cutlets with flour, shaking off excess. Dip in eggs, then panko.

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.

Each serving: 339 calories; 277 mg sodium; 183 mg cholesterol; 17 grams fat; 17 grams carbohydrates; 30 grams protein; 0.01 gram fiber.

Source:
The Los Angeles Times, 04-26-2000

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