Turkey schnitzel
Turkey schnitzel
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Διατροφική αξία ανά μερίδα
Turkey schnitzel
Υλικά
- 1.2 kg turkey breast, cut into thin escalopes
- 300 g all-purpose flour
- 6 eggs
- 12 slices white sandwich bread, crusts removed and finely ground
- 80 g grated kefalotyri cheese
- 1 pinch ground nutmeg
- Salt & freshly ground black pepper
- Olive oil, for frying (or sunflower/corn oil if preferred)
- Lemon wedges, for serving
Εκτέλεση
Place the sandwich bread in a blender and process until it becomes fine, fresh breadcrumbs.
In one bowl, beat the eggs well with a fork or whisk. Place the flour in a second bowl.
Season the turkey escalops on both sides with salt, pepper and the nutmeg.
Coat each escalope first in the flour, then dip it into the beaten eggs, coat it with the fresh breadcrumbs and finally press it lightly into the grated kefalotyri so the coating adheres well.
Frying the Turkey Schnitzels
Heat the olive oil in a large frying pan over medium to medium-high heat.
Fry the breaded turkey schnitzels until they are golden brown and crispy on both sides.
Turn the schnitzels once they are golden brown and continue cooking until they are evenly cooked through without becoming too dark on the outside.
Cook for approximately 3-4 minutes per side, depending on their thickness.
Once cooked, transfer them to a plate lined with paper towels for a few minutes to absorb any excess oil while allowing the meat to rest.
Serve immediately while hot with fresh lemon wedges.
For the best breading, use one hand for the flour and egg and the other for the breadcrumbs. This keeps the breadcrumb mixture dry and prevents it from clumping.
If the schnitzels brown too quickly, reduce the heat slightly to allow the turkey to cook through without burning the coating.
For a lighter flavor, you can substitute the olive oil with sunflower oil or corn oil for frying.
