If I cook a recipe at least once every two weeks, it is a turkey schnitzel recipe made only with flour and egg and without breadcrumbs. Because this is made from chicken breast fillets, these schnitzels will be very juicy and tasty, which is why they are among our favourites, along with the fried breaded pork chops recipe.
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Compared to other schnitzel recipes, this recipe is similar to Pariser schnitzel because I don’t use breadcrumbs, and I’m just not going to make it from veal but turkey. It is a simple recipe with only three ingredients, but I assure you that it is delicious.
The essential ingredient is turkey breast; I will use 1200 g of the sliced breast for six servings. Try to use fresh breasts because you will get some delicious schnitzels.
Next, I need four large-size free-range eggs and 150 g of self-raising wheat flour; if you do not, use regular wheat flour.
Preparing the Ingredients
First, we prepare the turkey breast. If it is whole, you will have to slice it into slices of about 1 cm (0.5 inches), and we leave them like this without thinning them with a meat tenderizer. They will be much juicier and softer if we leave them like this. I season the breast slices with two teaspoons of sea salt and one teaspoon of freshly ground black pepper.
In a bowl, I will break the four eggs, season them with half a teaspoon of sea salt and mix them well with the beater until they obtain a fluid and homogeneous consistency.
How to Make the Turkey Schnitzel Recipe?
I will traditionally make the turkey schnitzel recipe, passing them through the flour and the beaten eggs. But whoever wants can combine flour with eggs and make a batter, but I now prefer the first option.
I will pass each slice of meat through the flour to cover it well on all sides, then gently shake off the excess flour.
We will pass them through beaten eggs; the flour will make the eggs stick better to the meat. If you want the bread to be thicker, repeat the process and pass them through the flour again and then through the eggs again, you will get some vast schnitzels.
In a deeper frying pan, I will heat more sunflower oil, about 250 ml (1 cup), because it seems that if I am deep-fried, they will be tastier. The oil temperature is critical; if it is too low, the schnitzels will be soaked with oil, but if it is too high, they will burn quickly outside, and inside, they will remain raw.
So, when the oil is hot at medium temperature, we fry the slices of meat, not overloading the pan.
Fry them for about 3-4 minutes on each side, at medium temperature, until they turn golden.
Take out the fried schnitzels in a bowl or container lined with a paper towel to absorb the excess oil and continue the process until you finish with the whole amount of meat.
Now is when I can’t wait and try the tasty schnitzels; I eat one even hot. It’s so soft and fluffy, a real delight.
This was my turkey schnitzel recipe, and you must try it too; it will become your family’s favourite recipe.
What to Serve With Turkey Schnitzel?
Serve hot because they are the best, along with side dishes such as mashed potatoes, rice or the best vegetable stew. I also use them in sandwiches with cucumbers, tomatoes and possibly cheddar cheese.
For meat lovers who liked my turkey schnitzel recipe, I recommend a series of delicious turkey recipes from our blog, such as:
- Turkey Lasagna With White Sauce
- Turkey Cabbage Stew Recipe
- Dutch Oven Turkey Tenderloin Recipe
- Best Turkey Cacciatore Recipe
- Healthy Baked Turkey Cutlets With Vegetables
- Best Leftover Turkey Salad Recipe
- Simple Turkey Fried Rice Recipe
- Oven Baked Turkey Legs Recipe
- Best Turkey Tenderloin Recipe
- The Best Turkey Meatloaf Recipe
- Best Turkey Stew Recipe
Turkey Schnitzel Recipe
- 3 bowl
- 1200 g turkey breast fillet or sliced
- 4 pieces eggs free range, large size
- 150 g wheat flour self raising
- 2,5 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 250 ml sunflower oil or other vegetable oil
- Season the breast slices with two teaspoons of sea salt and one teaspoon of freshly ground black pepper.
- Break the eggs, season with half a teaspoon of sea salt and mix them well with the beater
- Pass each slice of meat through the flour to cover it well on all sides, after which youI will gently shake off the excess flour.
- Pass them through beaten eggs; the flour will make the eggs stick better to the meat. If you want the bread to be thicker, repeat the process and pass it through the flour and eggs.
- Heat the oil in the frying pan at medium temperature and put the slices of meat to fry, taking care not to overload the pan.
- Fry them for about 3-4 minutes on each side, at medium temperature, until they turn golden.
- Take out the fried schnitzels in a bowl or container lined with a paper towel to absorb the excess oil and continue the process.
- Serve hot and with side dishes such as mashed potatoes, rice or vegetable stew.