Executive chef Laura Frankel's take on this Thanksgiving classic.
By LAURA FRANKELDon’t want to find endless ways to use up turkey leftovers? Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook Jewish Cooking for All Seasons (John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!IngredientsServes 41 2-pound turkey breast or 4 turkey cutlets2 eggs, lightly beaten½ cup of flour1 cup panko style bread crumbs3 tablespoons chopped flat leaf parsley1 tablespoon chopped fresh thyme3-4 fresh sage leaves, choppedZest of 1 orangeOlive oilSalt and pepperDirections1. Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. 2. Place the eggs in a shallow pan3. Place the flour in a separate shallow pan4. Place the remaining ingredients in a separate shallow pan combined.5. Place a medium sauté pan coated with olive oil over medium high heat.6. Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs. 7. Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.8. Before serving, place the turkey in a preheated oven at 350 F (175 C) and roast the turkey until it is cooked through (about 12 minutes).
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