Turkey Schnitzel

Turkey Schnitzel

  • Course

    Main

  • Serves

    6
Chef’s notes

I discovered turkey schnitzel while filming a backcountry turkey hunt in Montana. Our cam­eraman and director, Mo Fallon, took a look at our supplies, which included a dead turkey, salt, panko breadcrumbs, oil, and a lemon. He hatched a plan. We sliced the turkey breasts into thick slabs and then flattened them thin as a magazine between two rocks. The result was turkey magic.

Since then, I’ve shown the recipe to several turkey hunting fanatics and they’ve become total believers; one has foresworn all other turkey recipes in favor of this one. Keep in mind, too, that these breaded wild turkey cutlets are fantastic on sandwiches.

Ingredients

  • 1 wild turkey breast half, boneless and skinless
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs beaten with a little water
  • 2 cups panko breadcrumbs
  • Vegetable oil
  • 1 lemon, cut into wedges

Preparation

  1. Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
  2. One at a time, place the pieces between two layers of plastic wrap.
  3. Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
  4. Season the turkey breast slices with salt and pepper.
  5. Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
  6. Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
  7. Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
  8. Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
  9. Drain on a plate lined with paper towels. Season with salt.
  10. If eating by the campfire, squeeze a lemon wedge over the meat, then just eat it with your hands. If you’re in a more civilized setting, serve with a knife and fork.
Chef’s notes

I discovered turkey schnitzel while filming a backcountry turkey hunt in Montana. Our cam­eraman and director, Mo Fallon, took a look at our supplies, which included a dead turkey, salt, panko breadcrumbs, oil, and a lemon. He hatched a plan. We sliced the turkey breasts into thick slabs and then flattened them thin as a magazine between two rocks. The result was turkey magic.

Since then, I’ve shown the recipe to several turkey hunting fanatics and they’ve become total believers; one has foresworn all other turkey recipes in favor of this one. Keep in mind, too, that these breaded wild turkey cutlets are fantastic on sandwiches.

Ingredients

  • 1 wild turkey breast half, boneless and skinless
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs beaten with a little water
  • 2 cups panko breadcrumbs
  • Vegetable oil
  • 1 lemon, cut into wedges

Preparation

  1. Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
  2. One at a time, place the pieces between two layers of plastic wrap.
  3. Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
  4. Season the turkey breast slices with salt and pepper.
  5. Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
  6. Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
  7. Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
  8. Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
  9. Drain on a plate lined with paper towels. Season with salt.
  10. If eating by the campfire, squeeze a lemon wedge over the meat, then just eat it with your hands. If you’re in a more civilized setting, serve with a knife and fork.
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Save this recipe

Turkey Schnitzel

Recipe by: Steven Rinella
Turkey Schnitzel
  • Course

    Main

  • Serves

    6
Chef’s notes

I discovered turkey schnitzel while filming a backcountry turkey hunt in Montana. Our cam­eraman and director, Mo Fallon, took a look at our supplies, which included a dead turkey, salt, panko breadcrumbs, oil, and a lemon. He hatched a plan. We sliced the turkey breasts into thick slabs and then flattened them thin as a magazine between two rocks. The result was turkey magic.

Since then, I’ve shown the recipe to several turkey hunting fanatics and they’ve become total believers; one has foresworn all other turkey recipes in favor of this one. Keep in mind, too, that these breaded wild turkey cutlets are fantastic on sandwiches.

Ingredients

  • 1 wild turkey breast half, boneless and skinless
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs beaten with a little water
  • 2 cups panko breadcrumbs
  • Vegetable oil
  • 1 lemon, cut into wedges

Preparation

  1. Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
  2. One at a time, place the pieces between two layers of plastic wrap.
  3. Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
  4. Season the turkey breast slices with salt and pepper.
  5. Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
  6. Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
  7. Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
  8. Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
  9. Drain on a plate lined with paper towels. Season with salt.
  10. If eating by the campfire, squeeze a lemon wedge over the meat, then just eat it with your hands. If you’re in a more civilized setting, serve with a knife and fork.