What to cook from turkey schnitzel. Turkey schnitzel: several recipes for the second course

Step-by-step recipes preparing turkey schnitzel in potato and bread breading, in tomato sauce, Milanese style, baked in the oven

2018-06-23 Yakovleva Kira

Grade
recipe

6239

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

12 gr.

Carbohydrates

16 gr.

231 kcal.

Option 1: Turkey Schnitzel - classic recipe

Turkey schnitzel is a quick and hearty dish, which is not difficult to prepare. All the ingredients are simple and inexpensive, and the milk in the composition can be replaced with water if desired.

Ingredients:

• 2 eggs;
• 50 ml milk;
• 100 ml oil for frying;
• 500 grams of turkey fillet;
• 200 grams of breadcrumbs.

Step-by-step turkey schnitzel recipe

Dry the washed fillet and cut into equal pieces, wrap in cling film and lightly beat with a hammer.

Beat the egg with pepper, salt and milk.

Dip the meat pieces into the egg mixture, then into the breadcrumbs.

Heat the oil in a frying pan, fry the schnitzels in it on both sides, place them on a paper towel to drain excess fat.

Schnitzels are usually served with whole boiled potato tubers and fresh vegetable salad. Additionally, you can prepare the sauce. Tomato and garlic are best.

Option 2: Quick turkey schnitzel recipe

Schnitzel can be prepared for future use. To do this, just beat the meat, roll it in breading and put it in the freezer. When the need arises, simply defrost the preparations, bake or fry them.

Ingredients:

• 2 eggs;
• 1 white loaf;
• 250 grams of flour;
• 3 grams of paprika;
• 800 grams of turkey fillet;
• 20 grams of butter.

How to quickly cook turkey schnitzel:

Cut off the crust from the loaf and chop the pulp into small cubes of five millimeters.

Cut the turkey fillet across the grain into four pieces, wrap in cling film and lightly beat.

Mix paprika, flour, spices, pepper and salt to taste.

Beat eggs together with mustard.
Step 5:

Roll each piece of meat first in spices, then in the egg-mustard mixture and finally in bread crumbs.

Melt the butter, add a little sunflower oil.

Fry each schnitzel on both sides until golden brown.

The finished dish can be served with sauces, and for a side dish you can make puree or simply boil pasta. A vegetable salad won't go amiss. The quality and freshness of the selected products directly affect the taste of the finished dish, so it is better to choose seasonal vegetables.

Option 3: Baked Turkey Schnitzel

If you have a little time, you can prepare a more complex version of schnitzel - bake it in the oven. At the same time, prepare a salad that will be an excellent complement to the meat and pleasantly highlight its taste.

Ingredients:

• 2 eggs;
• 50 ml water;
• 150 grams of flour;
• 3 cloves of garlic;
• 1 teaspoon mustard;
• 50 grams of parmesan;
• 15 ml soy sauce;
• 20 ml wine vinegar;
• 1 kg turkey fillet;
• 400 grams of mixed salad;
• 400 grams of cherry tomatoes;
• 50 ml vegetable oil;
• 800 grams of stale loaf;
• 2 teaspoons of a mixture of herbs.

Step by step recipe:

Divide the turkey in half along the cartilage, cut into thick pieces, and beat.

Grate the loaf or chop it finely.

Beat eggs with milk and spices.

Dip the meat into the resulting mixture.

Dredge the meat in flour and dip it back into the egg mixture.

Place the schnitzels on a baking sheet and sprinkle with bread crumbs on top. Cook for half an hour at 190 degrees.

Prepare the side dish: season the lettuce leaves with oil, vinegar, mustard, salt and pepper, stir.

Chop and fry the garlic.

Fry the cherry tomatoes until they brown, add soy sauce, bite, add a pinch of sugar.

Serve the schnitzels along with the salad, garnishing with garlic and tomatoes on top. Additionally, you can puree or bake potato wedges, less often boiled rice or buckwheat is used as a side dish.

Option 4: Turkey schnitzel in potato breading

When most people hear the word breading, they think of crushed, dried white bread, but this is not the only option. Delicious schnitzels are made in potato breading, and preparing them is no more difficult than according to the classic recipe.

Ingredients:

• 4 potatoes;
• 1 bunch of parsley;
• 400 grams of turkey;
• 0.5 teaspoons of paprika;
• 0.5 teaspoon of basil;
• 50 grams of butter.

How to cook:

Coarsely grate the potatoes.

Cut the turkey into large pieces and pound with a mallet.

Divide the potatoes into two parts, beat one with a mixer and mix with the second part.

Season the potatoes with spices.

Roll the schnitzel in potato breading.

Place the schnitzel on a greased baking sheet.

Bake in the oven for fifteen minutes at 180-190 degrees.

Schnitzels can be prepared for future use and frozen for a couple of weeks; if necessary, you just need to defrost them a little and cook them in the oven. Fifteen minutes - and a hearty dinner is ready. While the meat is baking, you can have time to make a simple side dish - boil cereals, potatoes or pasta.

Option 5: Turkey Schnitzel Milanese

The Milanese version of preparing schnitzel requires a little more ingredients than the usual one. You will need champignons, bacon and any hard cheese. The end result is a very tasty and nutritious lunch.

Ingredients:

• 2 tomatoes;
• 1 onion;
• 2 tbsp. spoons of flour;
• 2 cloves of garlic;
• 3 grams of rosemary;
• 400 grams of turkey fillet;
• 180 grams of champignons;
• 3 tbsp. spoons of olive oil;
• 100 grams of smoked bacon;
• 60 grams of hard cheese.

Step by step recipe:

Cut the fillet into small pieces no more than three centimeters thick.

Dip the schnitzels in flour, wrap in film and pound on both sides until one centimeter thick.

Cut the onion into rings, champignons into slices, bacon into cubes, cheese into small slices, chop the garlic.

Scald the tomatoes with boiling water, remove the peel, remove the seeds and cut the pulp into slices.

Heat oil in a frying pan for four minutes.

Place the schnitzels in a frying pan, fry for half a minute on each side, transfer to a plate and cover with foil.

Over medium heat, fry the bacon with onion and garlic, after three minutes add the mushrooms and rosemary, cook for another three minutes.

Place the schnitzels in the prepared form, pepper, salt, place slices of cheese on top, and fry bacon and mushrooms on top.

Preheat the oven to 200 degrees, cook the schnitzels in it for nine minutes until the cheese melts.

Schnitzels according to this recipe can be prepared from any type of meat, just do not forget about the characteristics of each of them, for example, beef and pork will require longer heat treatment.

Option 6: Turkey schnitzel in tomato sauce

Tomato sauce will soak up hot, freshly prepared schnitzels, giving them new shades of taste. To prepare, you will need some seasonings and red wine. Although, if desired, you can do without alcohol, replacing it with plain water, however, the taste will be less rich.

Ingredients:

• 4 cloves of garlic;
• 2 teaspoons sugar;
• 2 pinches of thyme;
• 600 grams of turkey;
• 100 ml red wine;
• 3 tbsp. spoons of olive oil;
• 0.5 teaspoons of a mixture of Italian herbs;
• 250 grams of canned tomatoes.

How to cook:

Cut six schnitzels from the meat no more than one centimeter thick.

Brush the meat with oil, sprinkle with a mixture of herbs, rub a little so that the seasoning is absorbed into the meat.

Place the schnitzels between several layers of film and beat them to a thickness of five millimeters.

Crush the garlic cloves with a knife and brown them in a frying pan until large quantities oils

Cut the tomatoes into small cubes, add to the garlic, fry for three minutes, stirring occasionally.

Add to frying pan tomato paste, a pinch of herbs, sugar, a little boiling water and wine, simmer for fifteen minutes, add more water if necessary.

Fry the schnitzels in hot oil for a minute on each side, add salt.

Place the finished schnitzels into the sauce, cover with a lid and let sit for about five minutes so that the meat is saturated with flavor and aroma. tomato sauce. For a side dish, it is best to choose boiled potatoes and a salad of fresh seasonal vegetables.

Turkey fillet schnitzel turns out very tasty. Proper breading preserves the juiciness of the turkey, and the delicate taste of the meat is especially well emphasized by the golden crispy crust.

Turkey schnitzel served with salad

Ingredients

Turkey fillet 800 grams White loaf 1 piece(s) Flour 250 grams Mustard 0 tsp Ground paprika 1 pinch Butter 30 grams Chicken eggs 2 piece(s)

• Number of servings: 4
• Cooking time: 50 minutes

Turkey schnitzel in a frying pan

Schnitzel can be prepared for future use. To do this, you need to prepare pieces of meat, beat them, roll them in breading and put them in the freezer. Then all that remains is to defrost the preparations and fry or bake them.

Cooking process:

1. Cut the crust off the loaf. Cut it into small cubes with a side of 5-7 mm. Then chop them again with a knife into small pieces.
2. Divide the fillet across the grain into 4 parts. Place the meat between two layers of strong film and beat with a hammer. The thickness of the finished meat should be 5-6 mm. If the meat is thicker, it will not cook through.
3. Mix flour with paprika, spices, salt and pepper.
4. Beat eggs with mustard.
5. Melt the butter over low heat and add vegetable oil.
6. Dredge the pieces in flour, then dip in the egg mixture and roll the meat in bread crumbs.
7. Fry until golden brown.

To remove excess oil, place the finished schnitzel on paper towels.

Turkey schnitzel in the oven with potato breading

Ingredients:

• fillet – 400 g;
• potatoes - 4 tubers;
• butter – 50 g;
• parsley - a bunch;
• salt and pepper - to taste;
• basil - a pinch;
• paprika – 0.5 tsp.

Preparation:

1. Beat the meat, grate the potatoes coarsely.
2. Divide the potato mass into two parts. Beat one with a mixer and add to the rest of the mixture. Stir and season with spices.
3. Heat a frying pan, roll the schnitzel in potatoes and fry on both sides until crusty.
4. Transfer the turkey to a baking sheet pre-greased with butter.

Bake for 15 minutes. This schnitzel can be served as an independent dish.

Baked turkey schnitzel recipe

Ingredients:

• turkey fillet – 500 g;
• vegetable oil – 2 tbsp. l.;
• salt, pepper - to taste;
• tomatoes – 3 pcs.;
• yolk – 1 pc.;
• hard cheese – 200 g;
• dill and parsley - a bunch.

Cooking process:

1. Divide the meat into three parts and beat it.
2. Season the pieces with salt and pepper and fry over high heat for no more than 3 minutes.
3. Cut the tomatoes into pieces, grate the cheese and mix with the yolk.
4. Place the fried pieces of meat on a baking sheet.
5. Place tomatoes, cheese and chopped herbs on the turkey.

Bake in an oven preheated to 225 °C for ¼ hour. The schnitzel is served hot with a side dish and salad.

The usual chops can sometimes be replaced with schnitzel. There is no big difference in time and cost, but the menu is varied.

Turkey schnitzel is a dish that is both healthy and incredibly tasty. Want to know how to cook it properly? We offer you several recipes to choose from. We wish you good luck in your culinary endeavors!

Turkey schnitzel in the oven with plum sauce

Required ingredients:

• 120 ml chicken broth;
• 4 tbsp. l starch and balsamic vinegar;
• ripe plums - 150 g is enough;
• regular sugar - 2 tbsp. l.;
• 180 ml red wine;
• black pepper, thyme - to taste;
• medium bulb;
• turkey fillet - 650 g;
• refined oil;
• medium fat sour cream - 3 tbsp. l.

Detailed instructions

Step #1. Cut the fillet into schnitzels (optimal thickness - 2 cm). Salt and sprinkle each piece with pepper.

Step #2. Heat the grill pan. Place 2-3 schnitzels coated with butter in it. Lightly fry (2-3 minutes on each side).

Step #3. We take foil. Place the fried schnitzels in it. We seal it well. Place in a preheated oven. At 100°C the meat will bake for half an hour.

Step #4. We need to make plum sauce. Everything is simple here. We wash the plum fruits. Cut in half, removing the pit. Then chop the pulp into cubes. Heat up the frying pan. Place onion cubes in it. Fry using oil. Add sugar. Stir the ingredients. When the grains of sugar are completely dissolved, add chopped plums, vinegar and thyme to the pan. Pour in wine and broth. Sprinkle with thyme. Cook for 4 minutes. All that remains is to thicken our sauce with starch.

Step #5. We put a well-fried turkey schnitzel on a plate for each family member, pouring plum sauce on top. We wish you bon appetit!

Ministerial schnitzel

Product set:

• 100 gram pack of butter;
• two eggs;
• dill - one bunch is enough;
• half a dried white loaf;
• 0.4 kg (breast);
• 1 tbsp. l. flour (type is not important);
• favorite spices.

Practical part

1. Let's start with the meat. We wash the fillet in running water. Place on a paper towel to drain excess liquid. We divide each breast lengthwise into 2-3 schnitzels. What's next? Place the schnitzel between two pieces of cling film. Beat with a kitchen hammer.
2. Cut off the crusts from the loaf. Grind the crumb into strips.
3. Break the eggs into a bowl. Add flour in the required amount there. Salt. Beat, adding a pinch of pepper.
4. Heat a wide frying pan on the stove. Put a piece of butter in it.
5. First dip the chops in the egg mixture, then roll them in bread straws. Place the meat in the frying pan, setting the heat to medium. As soon as one side is browned, turn it over to the other. Typically the roasting process takes no more than 10 minutes.
6. Place the finished turkey schnitzel minister-style on a plate. Lemon slices, sprigs of herbs and tomato slices are suitable as decorations for the dish.

How they prepare turkey schnitzel in Germany: a recipe from German housewives

Product List:

• potato tubers - 4 pcs.;
• 50 g each of parsley and butter;
• sweet paprika - ½ tsp;
• 0.4 kg turkey fillet (preferably breast);
• a pinch of basil;
• hot pepper and salt - to taste.

Cooking process

1. Traditionally, we start with meat processing. We cut the fillet into oblong pieces, the thickness of which is 2-3 cm. We beat them using a special hammer. Salt. Sprinkle with pepper.
2. We pass the peeled and washed potatoes through a grater (compartment with large holes). Divide the resulting mass into 2 parts.
3. Beat half the grated potatoes with a mixer until pureed. Transfer to a bowl. Add hot pepper and the second half of the potatoes there. Sprinkle with sweet paprika and basil. Salt. All these ingredients should be mixed.
4. Roll schnitzels in potato mixture. Place in a hot frying pan. Fry on both sides (7-8 minutes), using oil. During this time, the turkey meat should be slightly browned.
5. Transfer the schnitzels to a baking sheet previously coated with oil. We bake our dish in the oven (at 180°C). This process will take no more than 15 minutes. Serve, garnished with parsley sprigs.

Additionally

Turkey schnitzel is a self-sufficient dish. It is quite capable of satisfying hunger. However, it can be served with a side dish - sauerkraut, boiled lentils, fresh vegetable salad and mashed potatoes.

In conclusion

Now you know how to make a juicy and flavorful schnitzel from the ones presented in the article, which will allow housewives to create an exquisite dish, almost like in a restaurant.

Schnitzel is any meat cut into thin slices and fried (baked) in breading. Prepare it in a large amount of hot oil (deep frying), completely immersing it in fat for 3-5 minutes until a rich crust is obtained. golden color. To get rid of any remaining oil, place the schnitzels on several layers of paper towels. Without this, the crust may lose its crispy properties.

Unlike standard chops, schnitzels are not pre-processed or softened. The meat is simply thinly sliced ​​(German “schnitzen” - cut), seasoned with spices and cooked. The products are breaded in flour, wheat and rye breadcrumbs, grated or chopped white bread. Sometimes hard cheese, nut flour, dried vegetables and herbs, and ground spices can be added to the breading mixture.

Even an inexperienced cook will succeed in turkey schnitzel for the first time. The fact is that the fillet of this bird is very tender and fries in just 5-7 minutes, while retaining the natural taste and all the meat juices. Turkey breast is much tastier and juicier than usual chicken meat, so dishes made from it have recently become increasingly popular.

How to cook turkey schnitzel is described in detail in the following recipes.

Schnitzel in breadcrumbs

Recipe for a simple turkey fillet schnitzel. The classic range of taste can be enriched by adding ground dill or dried garlic to the breadcrumbs.

List of ingredients:

• Breadcrumbs – 200 g.
• Chicken egg – 2 t.
• Milk or water – 50 ml.
• Turkey fillet – 500 g.
• Oil for frying – 100 ml.
• Salt.
• Dried dill.
• Black pepper.

Cooking method:

1. Rinse the fillet and dry the piece with napkins. Cut into schnitzels of approximately equal size.
2. Chicken meat usually does not require beating to soften, usually the fillet is just shaped into the desired shape with a couple of blows of a wooden mallet. To do this, cover the schnitzel with film and beat it with the flat side of the tool at partial strength. The film is needed to preserve the texture of the meat and prevent it from sticking to the hammer.
3. Beat the egg with salt, black pepper and 50 ml. liquids. Dip schnitzels in it and bread them in breadcrumbs mixed with dill or garlic. To obtain a sufficient amount of breading, the process must be repeated two to three times.
4. Heat oil in a frying pan, pouring a layer of at least one centimeter.
5. Fry the schnitzels on all sides and remove with a spatula onto a thick layer of paper towels. Dry the meat on both sides as well.
6. Serve with whole boiled potatoes and chopped vegetables.

Baked schnitzel

A convenient way to cook turkey when time is limited. It turns out fast, healthy and tasty.

List of ingredients:

• Turkey fillet – 1 kg.
• Chicken egg - 2-3 pcs.
• Stale loaf – 800 g.
• Wheat flour – 150 g.
• Mustard paste – 1 tsp.
• Mixture of herbs – 1-2. l.
• Cherry tomatoes – 400 g.
• Vegetable oil – 50 ml.
• Garlic – 3-4 cloves.
• Butter – 50 g.
• Salt.
• Black pepper.
• Salad mix – 400 g.
• Wine vinegar – 20 ml.
• Hard cheese such as “Parmesan” – 50 g.
• Milk or water – 50 g.
• Soy sauce – 15 ml.
• Sugar.

Cooking method:

1. Divide a whole turkey breast into two equal halves along the cartilage and separate from the bone. Wash, pat dry with napkins and cut crosswise into thick “medallions”.
2. Beat off the thin edge of the fillet, giving the correct shape. The medallions can be left as is.
3. Grate the loaf or cut into short thick strips.
4. Remove excess moisture from the surface of the workpieces, rub with seasonings and salt, dip in a mixture of milk and eggs.
5. Dip the meat in flour, then dip in the egg mixture again. This time, cover the schnitzels with bread straws and place on a baking sheet greased with butter.
6. While the schnitzels are baking, prepare the vegetable side dish.
7. Season the lettuce mixture with mustard and oil and wine vinegar, add salt and pepper to taste.
8. In a frying pan, fry crushed garlic cloves (without peels). As soon as they acquire a crispy appearance, remove from the dish and set aside for the time being on a plate.
9. Add more fat to the aromatic oil in the pan and add cherry tomatoes. Quickly fry the barrels until golden brown, adding soy sauce, wine vinegar, salt and a little sugar.
10. When serving, place the dressed lettuce mixture on a plate and add 8-10 tomatoes on top of the greens. Place 1-2 baked schnitzels on the side.
11. Sprinkle with cheese to taste.

Schnitzel with prune garnish

A unique German dish for the Christmas table with a side dish of stewed prunes. In Russian cuisine, dried plums are usually stewed in sour cream with added sugar and consumed as a dessert. European chefs were able to use an almost similar set of products to create a fragrant side dish for white meat with a specific taste. In the Western version, heavy cream is used instead of sour cream.

List of ingredients:

Meat:

• Turkey fillet – 500 g.
• Ground paprika – 1 tsp.
• Almonds – 50 g.
• Breadcrumbs – 200 g.
• Chicken egg – 2 pcs.
• Hot pepper.
• Salt.
• Butter for baking – 50 g.
• Pepper.

Sauce:

• Fresh parsley – 30 g.
• Basil greens – 30 g.
• Vegetable oil – 50 ml.
• Wine vinegar – 20 ml.
• Sugar – 0.5 tsp. (or to taste) or
• Sweet soy sauce – 20 ml.
• Salt.
• Parmesan type cheese - 50 g.
• Pepper.

Garnish:

• Butter for garnish – 70 g.
• Prunes – 400 g.
• Water – 1 l.
• High fat cream – 200 ml.
• Wheat flour – 1 tsp.
• Dried ginger - to taste.
• Garlic – 4-5 pcs.
• Nutmeg - to taste.

Cooking method:

1. Similarly to the previous recipes, cut, beat and dry the meat.
2. Fry almonds without oil, cool and grind into flour. Mix with breadcrumbs. Add spices, salt, sweet paprika and pepper there.
3. Dip the schnitzels into the mixed eggs and roll in the breading mixture. Place tightly on a baking sheet coated with butter. Bake at standard settings for meat.
4. Place green leaves, grated cheese, add sugar and spices, soy sauce and wine vinegar into a deep bowl (blender bowl). Pulse to form a thick coarse cheese sauce.
5. Soak prunes in warm water in advance. It is advisable to change the fluid a couple of times. Rinse the plums and remove the pits.
6. Melt the butter, put the plums in it, fry a little, add crushed garlic and leave covered over very low heat.
7. Separately sauté a spoonful of flour. Cool the golden powder and mix with cream, which is then poured piece by piece into the prunes stewed in butter.
8. After pouring in the cream, add all the aromatic spices and add salt. Simmer until thickened.
9. Place 100-150 g of prunes and a couple of schnitzels in a deep plate. Place a small bowl with green sauce or immediately pour it over the meat.

Sergey Okhotnikov from Moscow loves to cook. He even started an entire blog for his recipes. http://okhotnikov.net/shnitsel-iz-indeyki/

Here's his new recipe

TURKEY SCHNITZEL "INDOLINA"

Thanks to the breading, the turkey in this dish is very tender and juicy.

Preparation

Take the turkey breast fillet and cut it into medium-thick slices. Marinate the meat for at least half an hour.

Pour flour into a plate, break the egg and beat it with a fork. Add some salt to the flour and egg.

Marinade

The secret recipe for my marinade is olive oil, soy sauce, pepper and other spices to taste. This composition has several unique properties:

1. It prevents the meat from spoiling.
2. The meat is salted and evenly soaked in spices.
3. Soy sauce contains a natural flavor enhancer. Dissolved in such a marinade, it will not be felt in the dish, but all the substances will have an effect.

Leave the meat in our magic solution for at least ten minutes.

Breading

Place the frying pan on low heat and add olive oil. Carefully roll each piece of fillet in flour, then place in the egg and again in flour. Only after that we put it in a frying pan in warm oil.

Let's fry

Fry our schnitzel on both sides until golden brown. If the frying pan runs out of oil, add more. The whole process takes ten to fifteen minutes.

It's softer on the pillow

Cut tomatoes and onions into slices.

Carefully release the pan and place the vegetables on it. Then we return the schnitzel to its place so that it lies on a bed of onions and tomatoes.

So it will simmer for another 10-15 minutes over low heat. In this case, you should turn the schnitzel over once. As a result, the meat and breading will be saturated with vegetable juices, acquire a piquant taste and become more juicy.

Innings

Almost any side dish and salad will go with our schnitzel. Potatoes, rice, pasta, cucumbers - everything will come in handy.