Recipe of the Month 2018-04-05T14:50:09+00:00

Recipe of the Month

By Dorothy Zehnder

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Ingredients and Instructions:

1 pound thinly sliced (about 1/4-inch thick) turkey cutlets
2 egg whites
1 tablespoon water
2/3 cup seasoned breadcrumbs
1/2 cup Parmesan or Romano cheese, freshly grated
1/4 teaspoon garlic salt
3 tablespoons snipped parsley
6 tablespoons olive oil, divided
Mixed greens and radicchio
Lemon slices (optional)

Caramelized Onions:
2 large onions (one pound), cut into thick slices
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon brown sugar
In medium bowl, beat the egg whites with water.  On a plate, mix the breadcrumbs with the cheese, garlic salt and parsley.  Dip each turkey cutlet in the egg white mixture, then coat both sides with the breadcrumbs.  Place cutlets on a large platter and refrigerate about 30 minutes.  In a large skillet, heat 3 Tablespoons of the oil over high heat until very hot.  Add half of the cutlets and cook turning once until golden brown and cooked through, 1 to 2 minutes on each side.  Transfer to paper towels to drain.  Wipe out the skillet and cook the remaining cutlets in the 3 Tablespoons oil.  Set aside and keep warm.

Prepare caramelized onions.  Cut onion into thick slices.  In 10-inch skillet over medium heat in hot oil cook onion until tender.  Stir in vinegar and brown sugar; cook until golden.

Serve turkey schnitzel on bed of assorted greens and radicchio and top with caramelized onions.  Garnish with lemon twists.

Makes 4 servings.

***Note from Dorothy – This is a fantastic main dish meal that my family loves.  It is hearty and very simple to prepare.  I often make it a family affair and have my grandchildren do the coating of the cutlets.  They love being a part of the process and I enjoy their smiles.

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