Turkey schnitzel is a dish made from thinly pounded slices of turkey breast, dredged in flour, eggs, and bread crumbs, then fried until golden brown. It is a popular dish in many countries, including Austria, Germany, Israel, and Italy.
COMBINE BREAD CRUMBS, TARRAGON, AND THYME.
SPREAD ON A PLATE.
PLACE FLOURAND EGG WHITES ON SEPARATE PLATES.
DREDGE TURKEY PIECES FIRST IN FLOUR,THEN IN EGG WHITES AND FINALLY IN BREAD CRUMBS.
PLACE BREADED TURKEY ON ACLEAN PLATE AND PLACE IN THE REFRIGERATOR FOR 30 MINUTES.
IN A LARGESKILLET, HEAT ONE TEASPOON EACH OF MARGARINE AND OLIVE OIL.
COOK HALF THETURKEY AT A TIME OVER MEDIUM HIGH HEAT, UNTIL BROWNED ON BOTH SIDES ANDCOOKED THROUGH.
SRINKLE WITH SALT AND PEPPER.
REMOVE FROM PAN AND KEEPWARM.
REPEAT WITH REMAINING TURKEY AND OIL AND MARGARINE.
SRINKLE TURKEYWITH LEMON JUICE BEFORE SERVING.
EACH SERVING = 231 CALORIES, 7 g FAT, 29g PROTIEN, 11 g CARBO, 58 mg CHOL, 227 mg SODIUM.
(28% CALORIES FROM FAT) .
Ingredients
Directions
COMBINE BREAD CRUMBS, TARRAGON, AND THYME.
SPREAD ON A PLATE.
PLACE FLOURAND EGG WHITES ON SEPARATE PLATES.
DREDGE TURKEY PIECES FIRST IN FLOUR,THEN IN EGG WHITES AND FINALLY IN BREAD CRUMBS.
PLACE BREADED TURKEY ON ACLEAN PLATE AND PLACE IN THE REFRIGERATOR FOR 30 MINUTES.
IN A LARGESKILLET, HEAT ONE TEASPOON EACH OF MARGARINE AND OLIVE OIL.
COOK HALF THETURKEY AT A TIME OVER MEDIUM HIGH HEAT, UNTIL BROWNED ON BOTH SIDES ANDCOOKED THROUGH.
SRINKLE WITH SALT AND PEPPER.
REMOVE FROM PAN AND KEEPWARM.
REPEAT WITH REMAINING TURKEY AND OIL AND MARGARINE.
SRINKLE TURKEYWITH LEMON JUICE BEFORE SERVING.
EACH SERVING = 231 CALORIES, 7 g FAT, 29g PROTIEN, 11 g CARBO, 58 mg CHOL, 227 mg SODIUM.
(28% CALORIES FROM FAT) .
