Two words. TURKEY. SCHNITZEL.
We're keeping things simple for ourselves this Thanksgiving while juggling all the ins and outs of Studio Bloom in these pandemic times. Enter turkey schnitzel.
- 2 lb turkey breast, on the bone
- salt & pepper
- ¾ cup all purpose flour
- 2 eggs
- 1 cup dry breadcrumbs
- 1 tsp chopped fresh parsley
- 2 Tbsp butter
- 2 Tbsp Olive Oil
- Take turkey breast off the bone. Slice it up against the grain into thin slices. Pound each slice with a meat tenderizer until thin without tearing the slices.
- Time to bread! Prep the breading stations: stir a little salt & pepper into flour in a shallow bowl. Whisk eggs with season lightly with S&P. Season breadcrumbs lightly with S&P and mix in parsley in a third shallow bowl. Preheat a large frying pan over medium-high heat and melt 1 tbsp butter and 1 tbsp oil.
- *Dip first turkey slice in flour, coating both sides. Shake off the extra flour, then dip into egg mixture, coating well. Shake off the extra, then coat completely in breadcrumbs. Add to skillet and repeat with other turkey slices to fill pan. Don't crowd the turkeys! Cook about 4 minutes on each side, until cooked through. Lay the cooked schnitzels on a platter or baking tray and hold in a 325F oven while preparing remaining schnitzels. *repeat until you've cooked all your slices.
Thanksgiving is all about the sauce if we're being honest with ourselves. Drizzle this light buttery garlic citrus sauce over the turkey schnitzel.
- 2 tbsp butter
- 1 clove of crushed garlic
- the segments of 1/2 a grapefruit
- segments of a whole orange
- the juice from the other half of that grapefruit
- the juice of a whole orange
- In a sauce pan, add the butter and melt on low. Throw in the crushed garlic and add the rest of the ingredients. Let them all meld together into a mouth watering sauce until it's saucey on a low heat.
- Drizzle a generous amount over your crispy turkey schnitzel.