Turkey Schnitzel With Leeks And Butter Sage Sauce

Name: Turkey Schnitzel With Leeks And Butter Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Turkey Schnitzel; 1 pound turkey cutlets; Kosher salt; 1/2 cup flour; 1 egg, beaten; 1 cup homemade breadcrumbs; 4 tablespoons olive oil (not extra virgin) or more as needed; Leeks with Butter Sage Sauce; 1 thinly sliced large leek; 5 tablespoons cubed unsalted butter; 1 tablespoon olive oil (not extra virgin); 1/3 cup dry white wine; 1/2 cup chicken broth; 3 tablespoons heavy cream; 1 tablespoon finely minced fresh sage; Salt and pepper

Servings: persons

Turkey Schnitzel
1 pound turkey cutlets
Kosher salt
1/2 cup flour
1 egg, beaten
1 cup homemade breadcrumbs
4 tablespoons olive oil (not extra virgin) or more as needed
Leeks with Butter Sage Sauce
1 thinly sliced large leek
5 tablespoons cubed unsalted butter
1 tablespoon olive oil (not extra virgin)
1/3 cup dry white wine
1/2 cup chicken broth
3 tablespoons heavy cream
1 tablespoon finely minced fresh sage
Salt and pepper

1
Soak the turkey cutlets in water for 30 minutes. Drain and place on a cooling rack over the sink, sprinkling both sides lightly with Kosher salt. Leave for 15 minutes (meanwhile, make the sage sauce, below) then rinse and pat dry with paper towel.
2
Place the flour, beaten egg and breadcrumbs in separate bowls (that can accommodate the size of the cutlets). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper.
3
Heat 2 tablespoons of oil in a nonstick fry pan over medium-high heat, then begin frying cutlets until thoroughly cooked, and golden brown on both sides. Place on paper towel-lined plate and keep warm until ready to serve with sauce.
4
Saute leeks in 1 tablespoon of butter and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium heat and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
5
Lower the burner to medium, add the cream and stir well. Begin adding one tablespoon of butter, one at a time, until each one has melted. After all the butter has been added, stir in the sage, and salt and pepper to taste. Serve hot over schnitzel turkey cutlets.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Turkey Schnitzel, 1 pound turkey cutlets, Kosher salt, 1/2 cup flour, and more.

Yes, Turkey Schnitzel With Leeks And Butter Sage Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!