Turkey Schnitzel with Radicchio Apple Slaw

One thing I love about subscribing to Cooking Light Magazine is the ability to go back a few months later and look through past issues.  I often find things that I overlooked the first time, or things that I dog-eared and then forgot about.  This recipe is one that I marked and then never got around to making.  Boy was I missing out all this time without it!  This recipe was fan-freaking-tastic!  Not only was it super yummy but, it was also easy and pretty quick to throw together!

I was dubious about finding turkey cutlets in the middle of June but, low and behold my dear Publix had them.  If you can’t find them you could absolutely just as easily use chicken cutlets.  And if you can’t find those, just slice some breasts in half.  Voila!  You have cutlets!  After pounding, these bad boys should be pretty thin.  Mine were very thin right out of the package and didn’t require much pounding at all.  If you don’t have a mallet, use a mason jar or small saute pan for the bashing.

The meat was tender and juicy with a hint of nice saltiness from the Parmesan cheese.  The recipe says to sprinkle the schnitzel with salt when they come out of the pan but, I didn’t and we agreed it didn’t need it.  The cheese in the breading added the perfect level of salt.  But, the real superstar here is the slaw.  The sweet and tart of the granny smith apple works so well with the subtle bitterness of the radicchio.  We both agreed we would eat this again and again!  I made this recipe in about 30 minutes after the gym so don’t let anything about it intimidate you!

IMG_3016

Ingredients

4 (4-ounce) turkey cutlets
2 tablespoons water
2 large egg whites
3/4 cup plain breadcrumbs
1 ounce Parmesan cheese, finely grated
Cooking spray
1/2 teaspoon kosher salt, divided
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon freshly ground black pepper
1/4 cup flat-leaf parsley leaves
1 small head radicchio, thinly sliced
1 Granny Smith apple, thinly sliced

Preparation

1. Pound turkey cutlets to 1/8-inch thickness. Combine 2 tablespoons water and egg whites in a shallow dish. Combine breadcrumbs and cheese in a shallow dish. Dip cutlets in egg mixture; dredge in breadcrumb mixture.

2. Heat a large skillet over medium-high heat; coat with cooking spray. Cook 2 cutlets for 3 minutes on each side. Repeat procedure with remaining cutlets. Sprinkle with 1/4 teaspoon salt.

3. Combine 1/4 teaspoon salt, oil, juice, and pepper. Add parsley, radicchio, and apple; toss to coat. Serve with cutlets.

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