Crispy Turkey Schnitzel (Pariser Style, No Breadcrumbs)
Servings: 6 portions
Calories: 634kcal
This easy turkey schnitzel recipe delivers golden, remarkably juicy cutlets without breadcrumbs! Coated in seasoned flour and whisked eggs Pariser-style, these tender turkey fillets fry up puffed, crisp, and succulent in just 30 minutes for a quick weeknight family dinner.
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Equipment
- 2 Shallow dredging bowls
- 1 Frying Pan heavy-bottomed
- 1 Pair of tongs
- 1 Paper towels
Ingredients
- 1200 g turkey breast fillet, approx. 2.6 lbs, sliced into 1 cm / ½-inch cutlets
- 4 pieces eggs large size, (free-range)
- 150 g wheat flour self raising, or plain all-purpose flour
- 2,5 teaspoon sea salt fine, divided: 2 teaspoon for meat, ½ teaspoon for eggs
- 1 teaspoon ground pepper freshly ground
- 250 ml sunflower oil for shallow frying
Instructions
- Prepare the Turkey: Slice the turkey breast into uniform cutlets roughly 1 cm (½ inch) thick. Do not pound thin. Season both sides evenly with 2 teaspoons of sea salt and 1 teaspoon of black pepper.
- Prepare the Dredging Bowls: Place the self-raising flour in a shallow dish. In a second shallow bowl, whisk the eggs with the remaining ½ teaspoon of sea salt until completely smooth.
- Dredge the Cutlets: Dredge each turkey cutlet in the flour, shaking off any excess. Dip thoroughly into the whisked egg mixture so the entire surface is coated. (Optional: Dip back in flour and egg once more for an extra-thick crust).
- Heat the Oil: Heat the sunflower oil in a large skillet over medium heat to 175°C (350°F).
- Fry: Carefully place 2–3 cutlets into the hot oil. Fry for 3–4 minutes per side without crowding the pan, turning once when golden brown and cooked through (internal temperature 74°C / 165°F).
- Drain & Serve: Transfer to a plate lined with paper towels to drain. Serve immediately with lemon wedges and your favourite side dish.
Video
Notes
- Thickness: Keeping the cutlets around 1 cm thick ensures the turkey stays juicy and moist.
- Flour: Self-raising flour creates a lighter, airier crust than plain flour, but plain all-purpose flour works if needed.
- Oil: Any neutral, high-smoke-point oil (rapeseed, vegetable, canola) can replace sunflower oil.
Nutrition
Serving: 1grams | Calories: 634kcal | Carbohydrates: 19g | Protein: 46g | Fat: 42g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 33g | Trans Fat: 0.03g | Cholesterol: 110mg | Sodium: 1382mg | Potassium: 516mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 45IU | Calcium: 34mg | Iron: 2mg
