Turkey Wienerschnitzel Recipe

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Judy W


This recipe is from a 2007 issue of Easy Home Cooking. The word Wienerschnitzel is German for "viennese cutlet". It's usually made with veal but turkey is more economical & easier to find at most supermarkets. Chicken can also be substituted, which is the way I prepare it.

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30 Min


20 Min


1 c
sour cream
2/3 c
plus 2 tbsp. all purpose flour, divided
2 tsp
sweet or hot paprika
1 1/2 tsp
salt, divided
1 1/2 lb
boneless skinless turkey breast pieces, or you can substitute chicken
3 Tbsp
plus 1/2 cup water, divided
1/2 tsp
3 Tbsp
canola oil

Directions Step-By-Step

Preheat oven to 200F. Blend sour cream, 2 Tbsp. flour, paprika & 1/2 tsp. salt in small bowl; set aside.
Pound turkey breast between sheets of waxed paper to 1/8" thickness.
Beat egg & 3 Tbsp. water in large shallow dish. Combine remaining 2/3 cup flour, 1 tsp. salt & pepper in large resealable plastic bag.
Place turkey pieces in egg mixture; turn to coat. Transfer to bag with flour mixture; shake bag to coat turkey pieces with flour.
Heat oil in large skillet over medium high heat. Shake excess flour from turkey; add to skillet. Cook until golden brown on both sides, about 4 minutes per side.
Remove turkey to oven proof platter; place in oven to keep warm.
Add remaining 1/2 cup water to skillet; stir over medium heat, scraping up any brown bits from bottom of pan.
Whisk in sour cream mixture; cook, stirring constantly, about 1 minute or until sauce is bubbling & no lumps remain. (If sauce is too thick, add water, 1 Tbsp at a time, to thin)
Spoon sauce over turkey; serve immediately.

About this Recipe

Course/Dish: Turkey