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
- Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
- One at a time, place the pieces between two layers of plastic wrap.
- Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
- Season the turkey breast slices with salt and pepper.
- Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
- Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
- Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
- Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
- Drain on a plate lined with paper towels. Season with salt.
- 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.
