WILD TURKEY SCHNITZEL
Updated: Aug 31, 2020
Turkey season can't come soon enough after eating this delectable treat!
1 wild turkey breast
1 cup Italian bread crumbs (more if needed)
2 farm fresh eggs
grape seed oil
salt and pepper (1/2 tsp each)
Place parchment paper on counter and lay turkey breast in the center of the paper, leaving enough room for the paper to fold over entire breast. Using a meat pounder, gently pound meat until it is about 1/4 inch thick. Turkey is a very delicate meat so be patient as you pound the meat to the desired thickness. We like to slice the meat into "tender size" at this stage. Once the meat is the accurate size, dredged the pieces through the beaten eggs and then the Italian bread crumb/salt and pepper mixture thoroughly coating entire breast. Grab your favorite cast iron skillet and place grape seed oil in the pan, enough to cover about half the thickness of the breast. Heat over med-high and before placing breast in, do the "flour test" by sprinkling a little flour into the pan to ensure its hot and bubbly. If it sizzles, you're ready, if not raise the temperature of the heat. You want the meat to fry in the oil, not soak up the oil so do not fail to skip this step. Frying is all about the color, once one side is golden brown, flip to the other side and allow to become a beautiful golden brown as well. Carefully remove the meat and allow to rest on a drain or paper towel to soak up any excess oil. The final step to get your taste buds screaming is to squirt a little fresh lemon juice on the meat as you eat it. We love to pair ours with "fry sauce." A western favorite, simple mix mayo and ketchup to create a zesty taste. This is such a simple and delicious way to eat turkey, the entire family will be buying turkey tags after this treat.