Turkey Schnitzel

Culinary Setting
Boneless Breast


1/4 c flour

1/2 tsp salt

1/2 tsp pepper

1 egg

2 tbsp water

1/2 c seasoned bread crumbs

1/4 tsp freshly grated nutmeg

1 lb TURKEY BREAST CUTLETS, cut into 4 oz pieces, lbed thin

1 tbsp margarine, divided

1 tbsp canola oil, divided

1 lemon, cut into wedges


In shallow plate combine flour, salt and pepper. In small shallow plate, whip egg and water. In a third shallow plate, combine bread crumbs and nutmeg.

Coat each cutlet with flour mixture. Dip cutlets in egg mixture and then in bread crumbs, turning to coat thoroughly.

In large non-stick skillet, over medium-high heat, saute half of cutlets in 1/2 tablespoon margarine and 1/2 tablespoon oil 2 to 3 minutes per side, or until turkey is no longer pink in center and reaches and internal temperature of 165 degrees F. Remove to platter and keep warm.

Repeat with remaining cutlets, margarine and oil. Serve hot with lemon wedges.

Nutrition Facts

Total Calories 290

Total Fat 9 g

% Daily Total Fat 27

Cholesterol 123 g

Sodium 777 mg

Total Carbohydrates 20 g

Protein 33 g