TURKEY WIENERSCHNITZEL
By
Judy W
@zoobie
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4
Prep:
30 Min
Cook:
20 Min
Ingredients
-
1 csour cream
-
2/3 cplus 2 tbsp. all purpose flour, divided
-
2 tspsweet or hot paprika
-
1 1/2 tspsalt, divided
-
1 1/2 lbboneless skinless turkey breast pieces, or you can substitute chicken
-
1egg
-
3 Tbspplus 1/2 cup water, divided
-
1/2 tsppepper
-
3 Tbspcanola oil
How to Make TURKEY WIENERSCHNITZEL
- 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 TURKEY WIENERSCHNITZEL
Course/Dish: Turkey
