Turkey Schnitzel

Ingredients

• 1½ lb turkey breast cutlets
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cup breadcrumbs (plain or panko)
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup vegetable oil
• 2 lemon wedges (optional)
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Place turkey cutlets between two pieces of plastic wrap and pound them with a meat mallet to about 1/4-inch thickness.
2. Set up a breading station: one shallow dish with flour, seasoned with salt and pepper; a second dish with beaten eggs; and a third dish with breadcrumbs.
3. Dredge each turkey cutlet in the flour, shaking off excess, then dip in the egg, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Carefully place 1-2 breaded cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
6. Remove cooked schnitzel from the skillet and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining cutlets.
7. Serve hot, garnished with lemon wedges and fresh parsley if desired.