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Turkey Schnitzel

Turkey Schnitzel


Here's a classic preparation that Chef Vikram Vij shared with us as part of his Thanksgiving dinner with an Indian-inspired twist. Serve with his yam and tomato curry and curried Brussels sprouts with paneer and bacon to recreate his feast.

Turkey Schnitzel by Vikram Vij


2 lbs boneless turkey breast or thighs, cut in 2 inch and 3 inch pieces
1/2 cup all-purpose flour
1 tsp salt
1 cup fine breadcrumbs
2 eggs
1/2 to 2/3 cups cooking oil


1. Lightly pound turkey pieces with a meat mallet or the heel of your hand. Aim for a thickness of 1/2 - 3/4 inch. Set turkey aside on a plate.

2. Spread flour on another plate and mix in salt. Spread breadcrumbs on a third plate. Beat the eggs in a large bowl. Line a baking sheet with paper towels.

3. Dip a piece of turkey in the flour to lightly coat both sides. Shake off any excess, then dip the turkey into the beaten egg to again coat both sides. Finally, dredge the turkey in the breadcrumbs, making sure to coat both sides and shake off any excess. Place the coated turkey pieces on an unlined baking sheet. Repeat with the remaining turkey pieces.

4. Heat 2 tbsp of the oil in a deep-sided frying pan on medium-high for 3-4 mins or until oil is hot enough that turkey will start to cook immediately (if the oil isn't hot enough, it will soak into the breadcrumbs and you will have greasy rather than crispy turkey). Use a pair of tongs to add each piece of turkey into the pan and fry each side for 3 mins. Use a knife to cut into the first cooked piece; the meat should be white without any pink and the flesh should be succulent not dry. If breadcrumbs begin to burn within 1 min, reduce the heat. If the oil is not bubbling around the turkey, increase the heat.

5. Transfer the cooked turkey to the lined baking sheeting to drain. Repeat with remaining pieces until all turkey is cooked.

Yield: 4 - 6 servings


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