Turkey Schnitzel (Putenschnitzel Wiener Art)

What is your favourite food? I really struggle to answer that one… but when it comes to feel-good foods schnitzel is definitely top of the list. This easy turkey schnitzel is the lean brother of the German pork schnitzel. It is much easier to make from scratch than you think, and I am excited to share one of my favourite recipes with you.

What is Turkey Schnitzel?

Turkey Schnitzel is a tenderised cut of meat typically from the turkey breast. In German turkey schnitzel is called “Putenschnitzel”. “Pute” meaning” “Turkey" in German.

In English schnitzel always refers to meat cuts with breadcrumbs whereas in German it includes any meat that has been flattened with a steak hammer or meat tenderizer (Fleischklopfer). By tenderizing the meat you soften the muscle and make it easier to chew and digest.

What is Schnitzel Wiener Art – Schnitzel Vienna Style

If the schnitzel is coated in breadcrumbs in Germany the schnitzel is called "Schnitzel Wiener Art". This is because the breadcrumb coat is typical of the Wiener Schnitzel. However the Wiener Schnitzel recipe is protected and can only be used to describe schnitzels using veal. Hence this schnitzel is referred to as “turkey schnitzel viennese style”. Have a look at my original Wiener Schnitzel Recipe here.

How to cook Turkey Schnitzel

Ingredients

• 4 turkey breast fillets (or turkey steaks) (500 g/ 12 oz)
• 2 eggs
• 80 g (3 oz) breadcrumbs
• 3 tablespoon whipped cream/ or single cream
• 5 tablespoon plain flour
• Salt and pepper
• 40 gr clarified butter or sunflower/ vegetable oil 

German turkey schnitzel recipe

1. Tenderise the meat - Place a turkey fillet between two sheets of plastic film. (i.e. freezer bags). Flatten the meat using the flat side of a meat hammer to an even thickness of 1 cm. Alternatively use the bottom of a heavy pan or a rolling pin. Season both sides with salt and pepper. Repeat with the remaining fillets.
2. Coating the schnitzel in breadcrumbs - Let's prepare what in German is called a “Schnitzelstrasse” (a Schnitzel Street.) Whisk the egg with the cream until combined and pour into a shallow bowl. Sprinkle the flour onto a separate plate. Pour the breadcrumbs into a further shallow bowl. Place all the plates in a line. First, the flour, followed by the egg mixture and lastly the breadcrumbs.
3. Dredge each turkey schnitzel in the flour.
4. Then dip into the egg mixture.
5. Lastly, dredge the schnitzel in breadcrumbs until completely coated. Feel free to press the breadcrumbs onto the schnitzel with your hands.
6. Heat the oil or clarified butter in a frying pan. Fry two schnitzel at a time, for about 3 minutes on each side on medium to high heat. The breadcrumb coat should be crisp and golden brown.
7. Remove from the pan and set aside on a plate lined with paper towels. Repeat the process with the remaining schnitzel.
8. Serve with a slice of lemon.

What to serve with turkey schnitzel

You can serve Turkey Schnitzel like any other German Schnitzel as a main course. Leftovers also taste great with a slice of rye bread or a bread roll.

Traditional side dishes for Schnitzel include:

More Delicious German Main Courses

• Königsberger Klopse
• Käsespätzle- German cheese spätzle
• Frikadellen - German Meatballs
• Szegedin Goulash - Goulash with Sauserkraut
• Wiener Schnitzel
• German Onion Cake
• Chanterelle Pasta

Did you try this recipe?

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Turkey Schnitzel (Putenschnitzel Wiener Art)

Marita

A traditional recipe for German Putenschnitzel

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 6 mins

Total Time 20 mins

Course Main Course

Cuisine German

Servings 4 people

Calories 243 kcal

Equipment

• meat tenderizer or heavy pan or rolling pin

Ingredients

  

1x2x3x

• 4 turkey breast fillets or turkey steaks  (500 g/ 12 oz)
• 2 eggs
• 80 g breadcrumbs (3 oz)
• 3 tablespoon whipped cream alternatively use single cream
• 5 tablespoon plain flour
• salt and pepper
• 40 gr vegetable oil or clarified butter

Instructions

 

Tenderise the meat 

• Place eat turkey fillet between two sheets of strong foil. (i.e. freezer bags). Flatten the meat using the flat side of a meat hammer. Alternatively use the bottom of a heavy pan. Season each schnitzel with salt and pepper.

Coating the schnitzel

• Coating the schnitzel in breadcrumbs - Let's prepare what in German is called a “Schnitzelstrasse” (a Schnitzel Street.) Whisk the egg with the cream until combined and pour into a shallow bowl. Sprinkle the flour onto a separate plate. Pour the breadcrumbs into a further shallow bowl. Place all the plates in a line. First, the flour, followed by the egg mixture and lastly the breadcrumbs.
• Dredge each turkey schnitzel in the flour.
• Then dip into the egg mixture.
• Lastly, dredge the schnitzel in breadcrumbs until completly coated. Feel free to press the breadcrumbs onto the schnitzel with your hands.
• Heat the oil or clarified butter in a frying pan. The oil should be hot, before the schnitzel is placed in a plan. You can test the heat with a few breadcrumbs first. Fry the schnitzel for about 3 minutes on each side on medium to high heat. The breadcrumb coat should be colden brown.
• Remove from the pan and set aside on a plate lined with paper towels. Repeat the process with the remaining schnitzel.
• Serve with a slice of lemon.

Nutrition

Calories: 243kcalCarbohydrates: 22gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 85mgSodium: 179mgPotassium: 85mgFiber: 1gSugar: 2gVitamin A: 142IUCalcium: 54mgIron: 2mg

Keyword Putenschnitzel, Turkey Breast Schnitzel, Turkey Schnitzel

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