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Recipe courtesy of:
Chef: David Hemdal
3-4 ounces of raw Turkey Breast Meat
Fine Bread Crumbs
4 ounces of Clarified Butter
Place turkey portion between pieces of plastic wrap. Carefully pound out the meat to ¼ inch thick; try to keep it in one piece.
Dust pounded portion with flour.
Dredge through egg wash (equal parts egg and cold water whipped together)
Dredge through breadcrumbs and set aside.
In a small pan add the juice of one lemon to 2 ounces of clarified butter.
Add 2 ounces of clarified butter to a 10-inch sauté pan and place over a medium heat. (Clarify butter by slowly melting it and use only the oil, no whey from either the bottom or the top)
When butter is hot, sauté your schnitzel, brown on one side then the other.
Remove schnitzel from pan and dredge through lemon butter, plate and serve with lemon wedges.