Ingredients
Scale
- 4 turkey cutlets
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 4 slices turkey bacon, chopped
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Begin by flattening the turkey cutlets with a meat mallet until about 1/2 inch thick.
- Season the flour with salt and pepper, then dredge each cutlet in the flour, shaking off excess.
- Dip the floured cutlets into the beaten eggs, then coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat and fry the cutlets until golden brown, about 3-4 minutes per side. Remove and keep warm.
- In the same skillet, add chopped turkey bacon and cook until crisp.
- Add sliced mushrooms and sauté until softened, then stir in the chicken broth and Dijon mustard.
- Simmer the sauce until slightly thickened, then return the schnitzels to the pan, coating them with the sauce.
- Garnish with fresh parsley before serving.
Notes
- For an extra kick, add a splash of white wine to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: German
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 schnitzel with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg