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Title: Turkey Schnitzel
Categories: Turkey
Yield: 2 Servings

4 sl Turkey breast (1/2")
- (3/4 lb total)
2 tb Lemon juice
1/4 c Olive oil or salad oil
1/8 ts Salt
1/8 ts Pepper
1/3 c All-purpose flour
1/3 c Parmesan cheese; grated
2 tb Butter; up to 3 tb

Some markets may sell sliced turkey breast. The alternative is to buy
a half a turkey breast and slice off what you need for this recipe.
The remainder of the breast can be roasted or poached to be used in
sandwiches, casseroles, or salads.

Place meat between two sheets of waxed paper or plastic wrap and
pound 1/4" thick with smooth side of mallet. Mix together lemon
juice, oil, salt, and pepper. Place pounded turkey in a shallow pan
(or plastic bag) and pour over lemon juice mixture; cover and
refrigerate at least 30 minutes or as long as overnight.

Drain liquid from turkey. Mix together flour and Parmesan cheese; coat
turkey generously with mixture and shake off excess. Heat 2 tb butter
in a wide frying pan over medium high heat. Quickly cook turkey
slices until lightly browned on both sides, 3 to 5 minutes per side,
adding more butter if needed.

Mary's Variation:

I have made turkey schnitzel before I found this recipe. I didn't use
Parmesan and just marinated the meat in milk for about 30 minutes.
Pat meat not quite diy, dredge in flour, then egg, then dried bread
crumbs. I would use a combination of oil and butter to fry it and
went for a little darker brown than is indicated here. This sure
beats the price of veal and we think it's every bit as good.

Recipe by Mary Riemerman

Recipe FROM: Sunset book, Cooking for Two

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