Turkey Schnitzel
Turkey Schnitzel gives lean cutlets the classic crisp German treatment: a thin mustard-egg coating, seasoned crumbs, and a quick pan-fry until the crust turns deeply golden. Lemon wedges keep the finished schnitzel bright, clean, and dinner-ready without hiding the crunchy crumb.
Pat the turkey cutlets dry and season both sides lightly with salt and pepper.
Whisk the egg whites and Dijon mustard together in a shallow dish until smooth. Spread the seasoned bread crumbs on a separate plate.
Dip each cutlet in the mustard-egg mixture, let the excess drip away, then press both sides into the crumbs so the coating adheres evenly.
Heat 1 teaspoon oil in a skillet over medium-high heat. Add the cutlets in a single layer and cook until the underside is golden and crisp, about 4 to 5 minutes.
Add the remaining oil as needed, turn the cutlets, and cook until the second side is golden and the turkey is cooked through. Serve hot with lemon wedges and parsley.
π· Perfect Pairings
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