Turkey Schnitzel with Creamy Dill SauceMay 15, 2013 at 12:36 pm | Posted in Main Dish, Noodles, Sauce, Supper, Turkey Cutlets, Uncategorized | Leave a comment
Last night I fixed Turkey Schnitzel with Creamy Dill Sauce. The recipe was cut from Family Circle magazine, the March 2012 issue. I served it with the suggested noodles and green beans. Yum!
1 pound turkey cutlets
1/4 cup flour
3/4 cup plain bread crumbs
1 tsp. paprika
3/4 tsp. salt
3/4 tsp. pepper
3 tbsp. canola oil
1/2 cup chicken broth
1/3 cup sour cream
1 tbsp. dill
You will need two plates and a dish for the eggs, which will be beaten. Place the flour in the first plate, then the eggs and then the bread crumbs. Add the paprika and 1/4 tsp. each of the salt and pepper to the bread crumbs.
Season the turkey with 1/4 tsp. of salt and if it’s in big pieces, cut it into smaller pieces.
Pour your canola oil into a skillet and turn to medium high.
Now, it’s time to get messy! Drop the turkey into the flour and coat nicely.
Then, into the egg bath.
Finally, into the seasoned bread crumbs.
As the cutlets are finished – check them with a thermometer! They need to read at least 160 degrees F – place them in serving dish and keep hot. When they’re all done, you’ll need to make the dill sauce. It gets made in the same skillet you prepared the cutlets in. Eye-ball the skillet and if it looks like you’ve got too much oil, go ahead and take some out. Get your broth, sour cream and dill ready.
Lower the heat on the skillet to low and add the broth and dill. Then, add the sour cream. At this point, I removed the skillet from the heat so that the sour cream didn’t curdle. Scrape the bottom of the skillet so that all the good stuff gets added to the sauce.
Put your noodles into a serving dish, top with the turkey cutlets and put the sauce into a gravy server.
It was absolutely delicious.