TURKEY SCHNITZEL
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 2 main course servings
Number Of Ingredients 12
Steps:
- In a food processor, pulse the bread into crumbs. Add the Parmesan, thyme, and lemon zest. Transfer the flavored breadcrumbs to a shallow bowl or lipped plate. In a medium bowl, whisk together the eggs and milk and season with pepper. Place the flour in a shallow bowl or dish. Season 1 scaloppini with salt and pepper. Dredge the scaloppini in the flour and shake off any excess, then dip it in the egg mixture; finally coat the meat evenly with the breadcrumbs. Set on a plate or piece or waxed paper. Repeat with the other scaloppini. Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded scaloppini and cook, swirling the skillet in a tight circle (which keeps the scaloppini moving around the skillet), until golden brown and cooked through, about 1-1/2 minutes for the first side. Turn the meat and cook for 1 minute on the second side. Transfer to a plate and cover very loosely with foil while you cook the other scaloppini. Serve with the lemon wedges.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
POMEGRANATE TURKEY WITH ROASTED VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside.
- Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
- Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds.
Nutrition Facts : Calories 654 calorie, Fat 40 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 375 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 52 grams
EASY TURKEY SCHNITZEL
Our family lived in Europe for 11 years and this was by far our two sons' all-time favorite recipe. Typically in Germany and Austria, schnitzel is served with french fries and lemon wedges for squeezing onto the breaded cutlets. In Europe I used veal, but now that we are back home, I find that turkey slices are a fine substitute. -Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the milk, flour, eggs and bread crumbs in 4 separate shallow bowls. Dip turkey slices into milk, then coat with flour. Dip into eggs and coat with bread crumbs. Place on waxed paper; let stand for 5-10 minutes., In a large skillet, brown turkey over medium-high heat in butter and oil for 2 minutes on each side or until juices run clear.
Nutrition Facts : Calories 424 calories, Fat 18g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 475mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
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