Recipe: Turkey Breast Schnitzel

turkey breast schnitzel recipeSchnitzel is such an easy recipe to follow, and can be made with a variety of different meats from veal to chicken, beef, turkey or pork. I make mine with turkey breast steaks as I prefer the taste, and I can easily find thin steaks at the supermarket, so no need to try to slice a whole breast into thin steaks! This recipe makes a bit of  a mess in the kitchen but it’s delicious!

Here’s what you’ll need:

  • turkey breast steaks (or any other meat you prefer)
  • breadcrumbs
  • eggs
  • milk (I use semi-skimmed but any milk is fine)
  • sunflower oil
  • salt & pepper
  • garlic granules
  • dried sage
  • dried oregano
  • Parmesan cheese (optional)


Start by tenderizing the meat. Place the steaks in between two pieces of clingfilm and tenderize with a mallet. In a large bowl, beat your eggs and add a splash of milk (about 2 tablespoons). It’s difficult to say how many eggs you’ll need, I often just eyeball this and then add more if needed. As a guideline, if I’m making about 350gr of turkey breast steaks (approx 4 large steaks) then I’ll need about 3 large eggs.

On a large plate, place your breadcrumbs and season well. You won’t season the steaks or the egg mixture so all the flavour will be contained within the breadcrumb mix. Season well with salt and pepper, add about a teaspoon of garlic granules, a teaspoon of oregano and another of dried sage. Whatever herbs and seasoning you use can be varied depending on your personal preference. At this stage, I sometimes add a handful of grated Parmesan to the breadcrumb mixture but this is optional. As with the eggs, it’s difficult to estimate the amount of breadcrumbs you’ll need; I always end up needing to top up. I think about 200gr of breadcrumbs is about right.

In a large frying pan, add sunflower oil for shallow frying. The oil will need to be enough to cover the steaks at least halfway but not completely submerge them in the oil.

Now, place all your steaks in the bowl with the egg mixture, making sure they’re completely covered. One by one, take these out and coat with the breadcrumb mixture, again making sure they’re well coated. Place on the frying pan to shallow fry. How long you’ll need depends on the thickness of the steak, but on average about 8 minutes on each side. You’ll know when they’re ready by the colour of the breadcrumbs- they’ll go a nice golden brown.

When they’re ready, place them on a plate covered with kitchen paper or draining paper to drain the excess oil. Squeeze some lemon juice over the steaks for extra flavour. I usually serve these either with mashed potatoes or with spaghetti and tomato sauce and of course, a healthy side salad!


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