Turkey Schnitzel
Bon Appetit
Turkey Schnitzel
Bon Appetit
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2 egg whites 2 tablespoons Dijon mustard 1 1/2 teaspoons salt 1 cup dry bread crumbs 1/2 teaspoon freshly ground pepper 1 pound thinly sliced (about 1/4 inch thick) turkey cutlets 6 tablespoons olive oil 4 lemon wedges, for serving Directions: In a medium bowl, beat the egg whites with 1 teaspoon of water. Mix in the mustard and 1/2 teaspoon of the salt. On a plate, mix the bread crumbs with the remaining 1 teaspoon salt and the pepper. Set aside. Dip each turkey cutlet in the egg white mixture, then coat both sides with the bread crumbs. Place them on a large platter and refrigerate for about 30 minutes. In a large skillet, heat 3 tablespoons of the oil over high heat until very hot. Add half of the cutlets and cook, turning once, until golden brown and cooked through, 1 to 2 minutes per side. Transfer to paper towels to drain. Wipe out the skillet and cook the remaining cutlets in the remaining 3 tablespoons oil. Serve with lemon wedges. Serves 4.
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