Get ready to tantalize your taste buds with Kokanee Quin’s latest culinary find: a mouthwatering turkey schnitzel recipe! This recipe posted by Steven Rinella on MeatEater will quickly become a favorite.
About the recipe’s origin: While filming a backcountry turkey hunt in Montana, a team discovered the magic of turkey schnitzel. With limited supplies— a turkey, salt, panko breadcrumbs, oil, and a lemon—cameraman and director Mo Fallon devised a plan. They sliced the turkey breasts into thick slabs, flattened them thin between two rocks, and created a culinary masterpiece. Since then, many turkey hunting enthusiasts have embraced this recipe, with one even abandoning all other turkey recipes for this one. These breaded wild turkey cutlets also make fantastic sandwiches.
This recipe is a game-changer, turning simple turkey into something amazing. Dive in below and discover why this schnitzel is stealing the spotlight everywhere!
INGREDIENTS
- 1 wild turkey breast half, boneless and skinless
- Kosher salt
- Freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs beaten with a little water
- 2 cups panko breadcrumbs
- Vegetable oil
- 1 lemon, cut into wedges
PREPARATION
- Cut the turkey breast half crosswise into 6 pieces, roughly 4-5 ounces each.
- One at a time, place the pieces between two layers of plastic wrap.
- Using a rock, hammer, meat mallet, or any other heavy solid object, pound the breast pieces until they are about 1/3 inch thick.
- Season the turkey breast slices with salt and pepper.
- Put the flour, beaten egg mixture, and breadcrumbs in separate plates or baking dishes.
- Dredge the turkey pieces in the flour, then dip them in the egg, and finally coat in the breadcrumbs.
- Meanwhile, heat 1/3-inch oil in a heavy-bottomed pot or Dutch oven over high heat.
- Fry the schnitzel till golden brown on one side, turn, and brown the other side until cooked all the way through.
- Drain on a plate lined with paper towels. Season with salt.
- If eating by the campfire, squeeze a lemon wedge over the meat, then just eat it with your hands. If you’re in a more civilized setting, serve with a knife and fork.
