Parmesan Turkey Schnitzel

This very easy recipe uses uncooked turkey. Say hello to the carcass, which makes great soup. Turkey is often advertised at a deep discount: I’ve had my share of “free” turkeys bought with supermarket “points” or by spending a certain amount on other groceries. It feels great to get a bargain! 

Four years ago, Ron and I bought a large turkey at an Oregon Safeway for $4 by doing nothing at all! We were staying at a ranch for American Thanksgiving, and prepared the traditional meal for ourselves and a guest. Not only did she take turkey home, but we dined on it for weeks!

Had I thought ahead, I might have bought two turkeys, sectioning one of them uncooked for labeling, freezing, and future meals. Eating well on a budget takes a bit of planning, but the satisfaction and savings are well worth it. 

Parmesan Turkey Schnitzel:

1-¼ lb. (0.57 kg) thawed, uncooked turkey breast

Salt and pepper, to taste

All-purpose flour, as needed

1 egg beaten with 2 tbsp. (30 mL) water

½ c. (125 mL) fine, dry bread crumbs

¾ c. (180 mL) grated Parmesan cheese

3 tbsp. (45 mL) butter or margarine

3 tbsp. (45 mL) canola oil

Squeeze of fresh lemon juice

Pound turkey slices to ¼-in. thickness. On three separate plates, combine seasonings with flour; combine egg with water; combine bread crumbs with Parmesan. Dredge turkey slices in flour, then egg, then cheesy crumbs. Set aside to dry on rack 30 min. In a large skillet over medium heat, melt butter together with oil. Add schnitzel slices to hot fat. Sauté 3 min. per side, until golden, crisp, and cooked through. Add a squeeze of lemon over meat, serving at once. Serves 4.

For more recipes using leftover turkey, see One Click: Turkey.