Crispy, salty, spicy turkey schnitzel; it’s the best beside a potato salad, and before a strawberry shortcake. This turkey schnitzel from Jessica Emin is way easier than you think to make, because it is only fried in a shallow little skim of oil and butter. The bright, tangy accompaniments like a vinegary slaw and hot sauce make it pop. It’s quick, filling, and will make your friends and family fall deeper in love with you with every rich spicy bite!

 

Spicy Turkey Schnitzel Sandwich

cooking time: 30 minutes

makes: 4 sandwiches

 

Ingredients:

 

For turkey schnitzel:

2 lb of deboned, skinless turkey breast

4 brioche style buns

kosher salt

2 eggs

2 tbsp Louisiana style hot sauce

2 cups panko crumb

1 cup flour

1 1/2 tsp chili powder

1/2 tsp garlic powder

oil for cooking

butter for cooking

 

Slaw:

1 cup shredded purple cabbage

1 cup chopped flat leaf parsley

1 Tbsp dijon mustard

1 Tbsp white wine vinegar

1/3 cup neutral oil

 

For garnishing:

ranch dressing

Louisiana style hot sauce

bib lettuce

 

Method:

 

If you are extra keen on making this delicious, prior to making your recipe, brine turkey for 2-3 hours, in heavily salted water. Otherwise season before pounding out.

 

Begin by making the coleslaw. In a small bowl whisk together Dijon and white wine vinegar, and very slowly add oil whisking continuously until thickened and emulsified. Add the purple cabbage and parsley to the bowl and toss, put into the fridge.

 

The next thing you’ll want to do for this recipe is bang-out the turkey, that is, make it thin. Cut the breasts into 8 pieces, so you’ll have 2 thin pieces per sandwich. Lay out a piece of plastic wrap on your counter, and place a piece of turkey on it, and place another piece of plastic wrap on top, then use either a meat mallet, or the bottom of a sturdy bowl to hammer it out. You want the piece to be 1/4 inch to 1/8 inch thick. Repeat with all pieces of turkey and set aside.

 

Set up your breading station. You’ll need 2 pans or small baking sheets, and one mixing bowl. Mix the flour, garlic powder, chili powder in one pan, put the panko in the other, and in the bowl vigorously whisk together the eggs and hot sauce.

 

Put a large, heavy bottom pan, over medium heat. A dutch oven, or big cast iron pan is an ideal thing to cook the turkey in. Add 2 tbsp neutral oil to the pan.

 

Time to coat the turkey; with each piece repeat the following steps, then put them on a clean baking sheet or large plate. Dredge the turkey in flour and shake off the excess, dip and cover in the egg mixture, then add to the panko and completely over every inch.

 

Once the oil in your pan is nice and hot add a tablespoon of butter and turn down the heat to just a touch above medium. Begin adding the turkey. Fit in as many pieces as you can without overlapping them. Let cook 3-4 minutes until the bottom side is golden brown, then flip with tongs. While the turkey schnitzel is frying you can toast the halved brioche buns, cut side up, in the oven on a low broil. Remove the turkey after the second side is cooked and set on paper towel or a baking rack, and season. Repeat until all turkey is cooked. If your oil and butter is depleting add another spoonful of both to the pan.

 

Serve each sandwich with two stacked pieces of turkey schnitzel, a generous amount of ranch, hot sauce, a few pieces of bib lettuce and a big spoonful of coleslaw.

 

Enjoy immediately.