Nearly any boneless meat can be made “Schnitzel” style. We use wild turkey breast as an example here, but many other meats work fine. It’s just a generic term meaning a boneless cut of meat (normally without much connective tissue) pounded to make thin and tender, seasoned, coated and pan (or deep) fried. Depending on the size it might be butterflied before pounding. It’s a quick and easy cook.
There are many variations on the theme. If somebody says just “schnitzel” without specifying the meat, the default is pork loin. Some other common schnitzels:
- Wiener Schnitzel — veal cutlet
- Jaeger Schnitzel (hunters schnitzel) — venison or wild pig cutlet served with a rich mushroom gravy. If encountered in a US restaurant it won’t be from the wild. In Germany it might be.
Often served with salad and some form of potato, or spaetzle with Jager Schnitzel. One of my favorite meals while stationed in Berlin was the “Studenten Teller” (Student’s Plate) at a pub near my barracks. It was a pork loin schnitzel served with fries and a tomato/onion vinaigrette. Cheap and delicious.
If using a cut that may be tough or have lots of connective tissue, maybe run it through a mechanical tenderizer before pounding. Wild turkey breast, especially from an adult, is on the bubble when it comes to toughness. It’s VERY lean. I run it through the tenderizer.
One other thing – nearly all schnitzel recipes seem to call for pan frying in vegetable oil. Lard or clarified butter is a better choice. Maybe even bacon grease.