Fast Turkey Breast Schnitzel Recipe (Recept: KrůTi ŘÍZek)

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   ["Start with drying your turkey breast slices with a paper towel. Then season them with your salt, and peppers. With a kitchen hammer (or anything you can use) work the turkey into a thinner and larger piece. This is also a tenderiser and will help with the taste and also give you a larger portion for the eye. Where the dish comes from - Eastern Europe it is said that a proper schnitzel/rizek should overflow the plate. I do not think tat is necessary at all but just to get the idea.", "Prepare 3 plates which of one should be a bit deeper and fill that one with your egg and milk lightly seasoned with salt and pepper. On the remaining two plates put flour on one and breadcrumbs on the second. Whisk up your egg with a fork.", "Start with coating your turkey in flour (make sure you coat both sides) and then continue with the egg mixture and the with the bread crumbs mixture.", "Now you can set it aside in the fridge for the time you need it or fry it immediately.", "On a medium pan heat up your oil and after fry your schnitzels from both sides about 4 minutes on each side.", "When ready serve with tartar sauce and boiled potatoes for example as I did.", "Enjoy.", "Tips:

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   You can mix you breadcrumbs with additional ingredient to put a twist on your meal. You can ad anything you fancy like, spices, herbs, sesame seed,...

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   You can also double coat your schnitzel for an extra crunch with: flour - egg - flour - egg - breadcrumbs.

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   After you coat your meat you can set them aside in the fridge up to the next day for frying. What can be a big time saver."]

* Per serving · 4 servings · Values may vary.

No additional tips available.