Turkey Schnitzel

5 from 2 votes

Learn how to make crispy turkey schnitzels with a golden coating using simple ingredients like turkey breast, breadcrumbs, and Parmesan. Serve them hot or use them to make sandwiches or burgers.

Prep Time20

Cook Time10

Course: Main Course

Cuisine: American, German

Servings: servings

Calories: 245kcal

Author: Adina

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.

Nutrition