Turkey schnitzel: how to fry breast and fillet in a frying pan?

More recently, you could only find and buy a turkey at the market, and not every day. Today, turkey meat is sold in almost any store, and many are interested in what to cook with turkey. Usually, when you think of turkey, what comes to mind is a dish with a huge bird baked whole. But unless you live in the US and plan to host at least 15 guests, you don't need a whole turkey. So today we’ll talk about what to cook from turkey fillet.

The most delicious and valuable part of the turkey is the fillet. The rest of its parts are quite inconvenient to eat, especially the drumstick, which has a lot of bones. But the fillet of this bird is very heavy, and you can cook a lot from it. For example, turkey schnitzel turns out very tasty. This meat is as easy to work with as chicken.

I will season the schnitzel in advance - about 20 minutes before it hits the pan. I will use a mixture of spices for poultry, which includes only natural freshly ground spices: savory, basil, garlic, red pepper, black pepper and marjoram. This time, fresh bread crumbs will be used for breading, which will help create an unsurpassed crispy crust.

Cut the turkey fillet into thin layers (no more than 8 mm thick), beat a little and season with salt and a mixture of poultry spices.
Beat the eggs with a fork until smooth.
Dredge each schnitzel in flour, dip in eggs and roll in bread crumbs.
Fry the turkey schnitzel in a frying pan in hot oil over medium heat until golden brown.
You can serve schnitzel with fresh herbs and currant sauce.

If your local store doesn't sell this delicious sauce, you can make it at home. This can be done not only in the summer during the blackcurrant season, because frozen berries are also suitable for us.

Puree the berries with a blender or mince and add sugar.
Add cinnamon, cloves and black pepper. Simmer the sauce over low heat until thickened, about 20 minutes.
Add vinegar and let the sauce simmer over low heat for another 2 minutes.
Pour the sauce into prepared jars and close the lids.

This sauce can be stored in a cupboard if the jars are first sterilized in the oven at 150 degrees and the lids are boiled. You need to pour the sauce into the jars while it is boiling, allowing the jars to cool to about 100 degrees before doing so. If you are not going to store the sauce for a long time, you can simply pour it into a clean, dry jar.

When thinking about what to cook quickly with turkey fillet, don’t forget about this simple recipe for surprisingly tasty schnitzel.

This delicious dish will be complemented by a glass of fresh, cold, tasty beer.

Other poultry recipes:

Pasta with turkey in creamy sauce

Couscous with chicken and vegetables Moroccan style

Chicken confit: recipe with photos

Chicken with sesame seeds and soy sauce

Rooster in wine: Coq au vin or Kok-o-vin

Tags: turkey, currants, sauce, schnitzel

About the author: porezeptu

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First recipe: with canned corn and beans

We will tell you about the recipe for those who monitor their proper nutrition, but do not want to “bother” too much with the selection of ingredients. The dish is very filling.

To prepare turkey schnitzel in a frying pan we will need:

turkey meat - 450 grams;
semolina - 2.5 tablespoons;
chicken egg - 2 pieces;
rice - 2 cups;
corn (Canned) - 350 grams;
green beans - 250 grams;
table salt - to taste;
oil (any oil you like, olive or sunflower will do) - for frying.

Steps for preparing turkey fillet schnitzel:

Take the loin of the bird and cut it into schnitzels. Next, salt and pepper each steak.
In a separate container, mix chicken eggs with salt.
Let's start breading. Separately put semolina in a bowl. We take pre-prepared chicken eggs and dip our schnitzels into it! Then roll in semolina and into a frying pan pre-heated with oil.
Cook for about 3-4 minutes on both sides.
Don't forget about the side dish. Prepare the side dish: cook the rice and add beans and corn to it.
Next, if desired, you can fry this mixture over medium heat.

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 peppers.
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:

Similarly to the previous recipes, cut, beat and dry the meat.
Fry almonds without oil, cool and grind into flour. Mix with bread crumbs. Add spices, salt, sweet paprika and pepper there.
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.
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.
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.
Melt the butter, put the plums in it, fry a little, add crushed garlic and leave covered over very low heat.
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.
After pouring in the cream, add all the aromatic spices and add salt. Simmer until thickened.
Place 100-150 g of prunes and a couple of schnitzels in a deep plate. Place a small bowl of green sauce nearby or immediately pour it over the meat.

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 pieces

Number of servings: 4
Cooking time: 50 minutes

Second recipe: turkey steaks in a frying pan

We will tell you about the most favorite dish of many Russians, but first we will give advice: to prevent the meat from becoming dry and rough, do not fry it for a long time. And if the meat is served straight from the frying pan, it will be even more appetizing.

We need:

turkey breast 300 grams;
table salt to taste;
ground black pepper to taste;
flour 3 tablespoons;
ground pepper 1 teaspoon;
sunflower oil 6 tablespoon;
chicken egg 1 piece.

Cooking steps:

Let's start with the fact that the bird fillet needs to be washed and dried so that the moisture is better absorbed.
Next, these pieces should be wrapped in cling film and beaten. Salt and pepper each piece.
This recipe has a special breading. It includes: wheat flour and ground sweet pepper. Mix all the elements of the recipe.
Break one chicken egg into another plate and dip our pieces in it. Then roll them in the newly prepared mixture.
Heat a frying pan with oil and fry the steaks for 5 minutes until cooked over medium heat. The golden crust of the steaks will tell you that they are ready.

Option 4: Pork schnitzel in a frying pan in beer batter

Beer, according to the original recipe, should be dark and thick. If you know and have access to a similar type of beer that does not taste bitter, use it, otherwise add to the leison any that you consider as natural as possible.

Ingredients

three large spoons of flour;
half a kilogram slice of pork pulp;
half a glass of breading and vegetable oil;
small thin-skinned lemon;
a spoonful of ground paprika;
salt;
selected chicken egg;
a few spoons of beer.

Step by step recipe

No matter how tempting the option of adding more beer to the ice cream may seem, it makes no sense. We need no more than three spoons, and the beer can be of absolutely any type. Add the flour to the egg released into the bowl, pour in the beer, add salt and beat vigorously with a whisk.

Place a frying pan on the stove, turn on moderate heat, when it warms up, throw in a few crystals of salt and pour in half a portion of oil. Cut the pork into centimeter-thick slices, beat and add salt.

Dip the schnitzels in the egg, then line both sides with crackers and place them in hot oil. Raise the heat a little and fry the schnitzels quickly until golden brown. Transfer to a plate, sprinkle with lemon juice and sprinkle with a little paprika. It is good to serve this dish separately with onions fried in large rings, breaded in flour.

Third recipe: Viennese turkey fillet schnitzels

The recipe for breaded turkey schnitzel is very simple.

You will only need a little patience to make the dish truly Viennese.

You will need

For steaks:

500-600 g turkey fillet;
salt pepper.

For breading:

3 chicken eggs;
4-5 tbsp. spoons of water;
1 cup wheat flour;
1.5 cups breadcrumbs.

Cooking steps:

Cut the poultry meat into thin steaks and roll in salt and pepper. Let it soak in.
The steaks need to be pounded.
Preparing the breading. Mix wheat flour with salt and add breadcrumbs.
Roll the steaks in our breading mixture.
Then break one egg and roll our schnitzels there, and then again in the breading mixture. In order for the breading to stick better to the steaks, you can put them in the refrigerator for a couple of hours.
After a while, heat a frying pan with oil and fry the steaks until golden brown for about 2 minutes on one side.

Innings

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

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 golden brown crust is obtained. 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 regular chicken meat, which is why dishes made from it have recently become increasingly popular.

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

Recipe Four: Ground Turkey Steaks

I find particularly interesting recipes where the meat is either chopped into small pieces or passed through a meat grinder.

This is how the meat breaks down into small pieces in the mouth.

We will need the following ingredients:

breadcrumbs - 1 package;
chicken eggs - 1 piece;
sunflower oil (you can use olive oil) - 50 ml;
greens: dill, parsley, onion - 1 bunch;
turkey fillet - 700 gr.

Cooking steps:

A distinctive feature of this recipe is minced meat. To do this, you will need to chop the meat in a meat grinder with the addition of herbs, salt, and pepper (to taste).
700 grams of minced meat is enough for about 6-7 schnitzels.
In two different plates, prepare the egg with salt and pepper and breadcrumbs.
We form steaks and roll them in these plates one by one. Next, place them in a heated frying pan.
Fry the steaks on each side for 5 minutes until golden brown.

Tip: Once the steak is ready, you can place it on a paper towel to absorb excess oil.

You can use anything you like for a side dish: rice, vegetables, buckwheat and much more.

Option 3: Pork schnitzel in a frying pan, crispy breaded with sesame seeds

Some alternative to the proposed recipe is the option in which part of the sesame is added to the leison. If you have enough of these seeds, do this, but don’t be too zealous, we still have schnitzel, not buns.

Ingredients

a quarter kilogram of pork;
spoon of sesame seeds;
four slices of white bread;
a couple of pinches of salt and the same amount of spices;
three tablespoons of pure oil;
two chicken eggs.

How to cook

We’ll make the breadcrumbs ourselves, it’s not that difficult. Cut thin slices of the sliced loaf into random pieces, salt them and sprinkle with spices. Place the bread in a dry frying pan and dry on the stove or place in the oven. Let the crackers cool and grind with a meat grinder or blender, removing large pieces.

Wash the pork, slice it thinly and pound it thoroughly. Lightly add salt, cover with a lid and leave in the bowl for now. Add a couple of tablespoons of milk to the eggs, whisk with salt.

Dip the schnitzels in flour, let it soak in the meat juices a little. Add sesame seeds to the breadcrumbs, first dip the schnitzels in egg lezon, then coat them in breadcrumbs and place them in a preheated frying pan. There should be quite a lot of oil in it.

Cook over medium heat until amber on each side. Place the rosy portioned pieces of schnitzel on a thick paper napkin for a few seconds so that it absorbs excess fat.

Fifth recipe: turkey steaks with cheese in the oven

The most delicious recipe is considered to contain a lot... A LOT of cheese!

For this recipe you need to take:

turkey fillet;
pork cut;
bulb onions;
vinegar (9%);
lemon juice (half a lemon);
tomatoes - 2 pcs;
tomato paste;
mozzarella (you can take it with additives, it will be more interesting);
salt;
black pepper;
mayonnaise.

Cooking steps:

We beat the schnitzels and pepper and salt them.
Marinate the onion: cut it into half rings, pour vinegar and lemon juice. Leave for thirty minutes and start chopping the tomatoes.
Next, we put tomatoes, pickled onions, olives on the schnitzels (you can either whole or chopped), and it all ends with delicious mozzarella.
Place in the oven for 30 minutes at 180 degrees.

Option 6: Chopped complex pork schnitzel in a frying pan with mushrooms and cheese

The size of the mushrooms is absolutely unimportant; their number, according to the authors, can be reduced somewhat so that the cutlet mass holds tighter. Use lean pork, trim off the fat layers completely.

Ingredients

two hundred grams of good cheese and fresh champignons;
half a kilogram of pork pulp;
large salad onion;
half a glass of chopped young dill;
salt, mild spices and pepper;
vegetable oil;
two fresh eggs;
half a cup of breadcrumbs.

Step by step recipe

Wash the uncut pulp and pat dry thoroughly; the less moisture gets into the minced meat, the better the schnitzels will turn out. Wash and dry the champignons, chop as finely as possible. Grind the dill and peeled onion to approximately the same size, grate the cheese on a fine-mesh grater.

Dissolve the meat into medium-sized slices and pass through a meat grinder twice. In a common bowl, mix cheese with onions, dill, mushrooms and minced meat. Add salt and season with spices and pepper, add the egg and mix the minced meat by hand especially thoroughly.

We form the chopped schnitzels thin, in the shape of cutlets. Coat generously with breadcrumbs and fry in very hot oil. First, brown them on both sides, then, lowering the temperature, heat for another ten minutes.

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 mash or bake potato wedges; less often, boiled rice or buckwheat is used as a side dish.

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:

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”.
Beat off the thin edge of the fillet, giving the correct shape. The medallions can be left as is.
Grate the loaf or cut into short thick strips.
Remove excess moisture from the surface of the workpieces, rub with seasonings and salt, dip in a mixture of milk and eggs.
Dredge the meat in flour and dip in the egg mixture again. This time, cover the schnitzels with bread straws and place on a baking sheet greased with butter.
While the schnitzels are baking, prepare the vegetable side dish.
Season the lettuce mixture with mustard and oil and wine vinegar, add salt and pepper to taste.
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.
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.
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.
Sprinkle with cheese to taste.

Option 7: Stuffed pork schnitzel in a frying pan

If you don’t have any sharp cheese for the filling, you can use almost any cheese, but grate a couple of cloves of garlic with it. This addition, of course, changes the expected taste, but overall the schnitzels come out flavorful.

Ingredients

three slices of lean pork, two hundred grams each;
150 grams of sharp cheese;
salt and pepper mixture;
a tablespoon of frozen red currants or lingonberries;
vegetable oil;
breadcrumbs;
two raw eggs;
a handful of flour (wheat).

How to cook

Wash and dry portioned pieces of meat, lightly tap them with a hammer, but not too thin, the optimal thickness is up to three centimeters. Using a knife with a pointed tip, we cut a pocket in one of the sides in the thickness of the meat. Dissolve the cheese into slices, beat the egg a little with salt.

In each schnitzel pocket we put a slice of cheese and a few frozen berries. Using a long wooden skewer, we fasten the edges of the cut. Add salt, like pepper, inside the schnitzel or sprinkle on the outside.

How to cook

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.

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.

Mix flour with paprika, spices, salt and pepper.

Beat eggs with mustard.

Melt the butter over low heat and add vegetable oil.

Dredge the pieces in flour, then dip in the egg mixture and roll the meat in bread crumbs.

Fry until golden brown.

Beat the meat, grate the potatoes coarsely.

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.

Heat a frying pan, roll the schnitzel in potatoes and fry on both sides until crusty.

Transfer the turkey to a baking sheet pre-greased with butter.

Divide the meat into three parts and beat it.

Salt and pepper the pieces and fry over high heat for no more than 3 minutes.

Cut the tomatoes into pieces, grate the cheese and mix with the yolk.

Read also: What is included in the Olivier salad classic recipe

Place the fried pieces of meat on a baking sheet.

Place tomatoes, cheese and chopped herbs on the turkey.

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.

Number of servings: 4
Cooking time: 50 minutes

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 in a small amount of oil.

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

Add tomato paste, a pinch of herbs, sugar, a little boiling water and wine to the frying pan, 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 the taste and aroma of tomato sauce. For a side dish, it is best to choose boiled potatoes and a salad of fresh seasonal vegetables.

INGREDIENTS

800 g turkey breast fillet in one piece
1 white loaf
2 eggs
1 tsp. mustard
1 cup flour
butter and olive oil
1 tbsp. l. sweet ground paprika
1 tsp. mixtures of Provencal or Italian dried herbs
salt, freshly ground black pepper
green mixed salad for serving

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.

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.

Rinse the fillet and dry the piece with napkins. Cut into schnitzels of approximately equal size.
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, the schnitzel is covered with film and beaten with incomplete force with the flat side of the tool. The film is needed to preserve the texture of the meat and prevent it from sticking to the hammer.
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.
Heat oil in a frying pan, pouring a layer of at least one centimeter.
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.
Serve with whole boiled potatoes and chopped vegetables.