Learn how to make crispy turkey schnitzel with a golden, crunchy coating. This easy recipe uses simple ingredients like turkey breast, breadcrumbs, and Parmesan. Serve the schnitzels with lemon slices and your choice of potatoes.
This turkey schnitzel recipe is an excellent alternative to the traditional German schnitzel or the pricier Wiener schnitzel made with veal. They’re tender, flavorful, and incredibly delicious - great for a quick midweek meal that your kids will love.
You can serve them hot with French fries or Sweet Chili Dip Potato Wedges, for instance, or you can use them to make lunch box sandwiches or burgers like these Schnitzel Burgers.
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Recipe ingredients
Turkey breast: To make turkey schnitzels, you need boneless, skinless turkey breast. They can also be called turkey cutlets, turkey steaks, or fillets. You can cook chicken or pork schnitzel using this recipe.
Dry breadcrumbs: I used plain breadcrumbs this time, but I often make schnitzels with Italian-style breadcrumbs or, even more frequently, with Panko crumbs. You can also check out my Fried Panko Chicken recipe!
Parmesan: I prefer freshly grated Parmesan, but pre-grated Parmesan is perfectly fine for this recipe. If you're grating it yourself, gently crush the strands with your hand afterward, as they can be too long.
Vegetable oil: Enough to cover the base of your pan; the exact amount depends on the size of the pan. You will likely need about ⅓ to ½ cup (75-100 ml) of oil.
Other ingredients: All-purpose flour, sweet paprika, sea salt, and black pepper. You can also use or add spices such as garlic powder, hot or smoked paprika, Italian or Cajun seasoning, etc.
See the recipe card for full information on ingredients and quantities.
How to make turkey schnitzels?
Step #1: Pound the turkey pieces to an even thickness between two sheets of plastic wrap using a meat mallet or a rolling pin. Don’t overdo it, or they might tear.
Step #2: Prepare the breading station and dip the schnitzels into the flour mixture. Gently shake off any excess.
Step #3: Dredge through the beaten eggs, ensuring the meat is fully covered.
Step #4: Press into the breadcrumb mixture, turning to coat thoroughly. Lightly press the coating to help it stick.
Step #5: Fry the turkey schnitzels in a shallow layer of neutral oil for 2-3 minutes per side, flipping once. If thicker, cook them for 4-5 minutes per side.
Step #6: They should be golden brown and cooked through. Place them on paper towels to absorb any excess fat.
Alternative cooking methods
Oven: Cook them using the recipe for Baked Chicken Schnitzel.
Air fryer: Cook them using the recipe for Air Fryer Panko Chicken.
Good to know!
Use a meat thermometer: Check the internal temperature if you're unsure about the doneness. It should reach 165°F/ 74°C to ensure it's fully cooked. I prefer to cut one piece in the middle.
The pan: A large cast iron skillet is great for frying schnitzels, as it heats evenly. A thick-bottomed nonstick pan also works well for a crisp, golden crust.
Store and reheat
Refrigerate the cooled turkey schnitzel in an airtight container for up to 3 days.
Reheat them in the oven at 350°F/ 180°C for about 10 minutes, flipping halfway through. This helps maintain their crispiness. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side. Microwaving works, of course, but it can make the coating soggy.
Turkey Schnitzel
Equipment
- Meat mallet or rolling pin
- Cast iron skillet or large nonstick pan
Ingredients
- 6 turkey schnitzel 5 - 5.5 oz/ 140 - 150 g each, Note 1
- 2 tablespoons all-purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon sweet paprika powder
- 8 tablespoons dry breadcrumbs Note 2
- 1 oz Parmesan 30 g, Note 3
- ½ cup vegetable oil for frying 100 ml, Note 4
- lemon slices to serve
Instructions
- Pound turkey schnitzels: Place them between two sheets of plastic wrap. Gently pound them with a meat mallet or rolling pin until they have an even thickness, making them thin and uniform for quick, even cooking. Be careful not to overdo it, as the schnitzels might tear or break.
- Breading station: Prepare three large shallow bowls. In the first, mix the flour with salt, pepper, and paprika. Beat the eggs in the second bowl. In the third, combine the breadcrumbs and grated cheese.
- Bread schnitzels: Dip each turkey schnitzel into the flour mixture, coating it evenly, and gently pat to remove any excess. Next, dredge the floured meat through the beaten eggs, ensuring it’s fully covered. Finally, coat the schnitzels with the breadcrumb mixture, pressing gently to help the coating stick well.
- Heat the oil in a skillet or pan. The oil should be hot but not smoking, about 190°C/375°F (Note 5).
- Cook the turkey schnitzels in two batches. For thin pieces, fry them for 2-3 minutes per side, flipping only once. If they are thicker, cook for 4-5 minutes per side. The schnitzels should be golden brown and fully cooked. The best way to check is by cutting one in the middle to ensure there’s no pink. Once cooked, place the schnitzels on paper towels to absorb any excess fat.
Notes
- Turkey: Thin-sliced chicken breast works just as well.
- Breadcrumbs: I used plain ones, but Italian-style breadcrumbs or Panko breadcrumbs can be used instead.
- Parmesan: I use freshly grated Parmesan, but pre-grated Parmesan works fine in this recipe. If you grate the cheese yourself, crush the strands with your hand afterward, as they can be too long.
- Oil: The amount you need depends on your pan's size. Choose a pan large enough to hold 3-4 schnitzel in a single layer. Add enough oil to cover the bottom by about ½ cm/¼ inch - this is typically around ½ cup/ 100 ml for a medium-sized pan.
Harry says
Made these for christmas last year, even better than the original!!
Carol says
Perfectly explained recipe, and really delicious. Really quite quick and easy, you just have to follow steps to make a tasty but not time consuming main dish. I like to make extra because I find them even better after reheating. Coating crisps up and you can appreciate the ease of an extra meal. And I always have extra egg wash left over so good idea to make an extra few cutlets.
Adina says
Thank you for the feedback, Carol, I am so happy you liked the schnitzel.