turkey wienerschnitzel
(1 rating)
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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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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
20 Min
Ingredients For turkey wienerschnitzel
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1 csour cream
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2/3 cplus 2 tbsp. all purpose flour, divided
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2 tspsweet or hot paprika
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1 1/2 tspsalt, divided
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1 1/2 lbboneless skinless turkey breast pieces, or you can substitute chicken
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1egg
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3 Tbspplus 1/2 cup water, divided
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1/2 tsppepper
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3 Tbspcanola oil
How To Make turkey wienerschnitzel
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1Preheat 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.
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2Beat 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.
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3Heat 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.
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4Add 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.
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