Wild Turkey Schnitzel
Wild Turkey Schnitzel
Servings
4servings
Servings
4servings
Ingredients
  • 1.5lb boneless wild turkey breast — Cut into 4 “chops” then pound flat. Do not include the “tenderloin” unless you first remove the main tendon by cutting or pulling.
  • 1tsp salt — optionally “dry brine” by rubbing the salt on the meat before pounding, wrapping in cellophane or vacuum sealing then refrigerating a few hours or overnight.
  • 1tsp pepper
  • 1tsp paprika — standard or sweet. Or experiment with smoked or hot (which would not be traditional)
  • 1/4cup Wondra — All purpose flour is an ok substitute if you don’t have Wondra handy.
  • 1/2cup unseasoned breadcrumbs or panko — or white bread toasted then buttered, cooled and processed in a food processor.
  • 1/2cup clarified butter — or lard, or half of each. Whole butter would burn. Vegetable oil if you must. Bacon fat might be a good
  • 2 eggsbeaten
Instructions
  1. Optionally dry-brine meat ahead of time (see ‘salt’ note in ingredients)
  2. Pat meat dry (if needed), Optionally run through a tenderizer.
  3. Put meat in gallon freezer bag and pound until doubled in size, and thickness is even. Use rolling pin or meat mallet.
  4. Season with salt, pepper, and paprika (skip the salt if you dry-brined)
  5. Dip in flour, then beaten eggs, then bread crumbs.
  6. Heat fat/oil to about 375°F (190°C) in large skillet and place schnitzel in pan.
  7. Brown on both sides over medium/high heat, flipping a few times to keep browning even.
  8. Serve with a starch and salad. For a riff on jaeger-schnitzel, serve with mushroom gravy and spaetzle.
Recipe Notes

Serve with lemon wedges.  Goes nicely with German potato salad or fries and a tomato/onion vinaigrette.

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