Turkey Wienerschnitzel

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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.


★★★★★ 1 vote

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
  • 1
  • 3 Tbsp
    plus 1/2 cup water, divided
  • 1/2 tsp
  • 3 Tbsp
    canola oil



  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card


Course/Dish: Turkey

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