4 x Turkey steaks, flattened (be gentle when using a meat mallet as the meat is very delicate)
½ cup plain flour seasoned (salt & pepper) place in a freezer bag
2 eggs, beaten, place in a wide bowl
2 cup fresh breadcrumbs, place in a flat baking tray
Vegetable or olive oil
Salt and pepper to taste
• Place one turkey steak at a time in the seasoned flour, shake the bag gently to coat the turkey, shake off excess flour.
• Then place the turkey into the egg, use tongs to coat both sides.
• Place Turkey steak into breadcrumbs coat both sides well patting down each side.
• Lay schnitzels flat on a plate separate layers with baking paper and place into the refrigerator for at least 30 minutes, this sets the crumbs which helps to keep the crumbs on the when frying.
• In a deep pan add enough oil to fill a ¼ of the way up the pan.
• Heat the oil on a medium to high heat. Check to see if the oil is at the right temperature by dropping in a few breadcrumbs, if the oil bubbles around the crumb you know it’s at the right temperature. If the oil is smoking you know you have gone too far, reduce the temperature and remove from the heat until it has cooled slightly. You may need to discard the oil if it has been over heated.
• Gently place the turkey schnitzel into the oil, a couple of pieces at a time as you don’t want to crowd the pan.
• Cook until the breadcrumbs turn a golden brown colour approximately 3-4 minutes then turn the schnitzel over for another 2 -3 minutes.
• Place cooked schnitzel onto a tray lined with absorbent paper before serving.
• Make your own breadcrumbs with any left over stale bread using a food processor. Place into bags and freeze.
• Packet breadcrumbs can be used.
• If making a large quantity of schnitzel keep them warm in the oven at a temperature of 100°C
• Chicken (breast or tenderloins) or Pork steaks can be used instead of turkey
• See oil article.
• Serve the schnitzel with German potato salad or egg salad