How To Make Turkey Schnitzel & Brussels Sprouts With Apples | Rachael Ray

turkey cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be cheaper.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: aquafaba

Flaxseed offers a vegan option, while aquafaba is often less expensive.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, and crushed crackers can be more affordable.

Prepare turkey schnitzel using turkey cutlets from white meat turkey breast.

In a bowl, whisk together 5 eggs and a fat dollop of Dijon mustard.

Season flour with salt, turkey cutlets with salt, and breadcrumbs with Bell's poultry seasoning, white pepper, and nutmeg.

Dredge turkey cutlets in seasoned flour, then dip in egg, shaking off excess.

Coat turkey cutlets in breadcrumb mixture, using a dry hand for the dry ingredients and a wet hand for the egg.

Heat neutral oil (grape seed, safflower, or peanut) in a pan and fry the schnitzel until golden brown.

Transfer cooked schnitzel to the oven to keep warm and crisp.

Parboil Brussels sprouts in salted water for a couple of minutes to give them a head start on browning.

In a pan, heat olive oil over medium to medium-high heat and add parboiled Brussels sprouts cut side down, seasoning with salt, pepper, and nutmeg.

Once browned, remove Brussels sprouts to a tray or plate.

In the same pan, add butter and let it foam, then add chopped apples and shallots.

Add 1 tablespoon each of sage and thyme, along with salt, pepper, and a tiny drizzle of honey to the apple and shallot mixture.

Cook until the apples and shallots are softened.

Remove schnitzel from the oven and scatter lemon wedges and sprinkle parsley on top.

Finish Brussels sprouts with a splash of sherry vinegar or white balsamic, add toasted walnuts and cheese, and toss everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens