Turkey Schnitzel

Turkey Schnitzel

This is another recipe from Dominic Bryant, head chef at the The Old Rydon in Kingsteignton.

‘The Meat Box Company are launching a new Gluten free range of Burgers and Sausages. The range is extensive and the burgers in particular are blooming marvelous, my family and I have tested many of them! What I wanted to do with my latest recipe is to remind people how easy it is to get back into the kitchen and to cook some simple but delicious recipes. This Schnitzel recipe is also so versatile, the Turkey steak mentioned in the recipe is a low fat option but it can be easily substituted for any other type of meat. The trick is simply to bash it out whatever meat you are using to a same thickness so it cooks evenly and is nice and tender throughout.’

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 2


  • 2 turkey escalopes
  • 150g breadcrumbs.  (either Panko, Gluten free or make your own with a little added thyme and garlic)
  • 2 medium eggs
  • 4tbsp milk
  • 150g of either plain, gluten free or corn flour
  • Salt and pepper
  • 50g butter
  • 25ml olive oil
  • 1 clove of garlic
  • 2sprigs of thyme
  • Half Lemon
  • Cling film and rolling pin or meat mallet


1. Using your chopping board, place 40cm length of cling film put 1 at a time on the board cover with same amount of cling film now comes the fun bit evenly hit the escalope with your mallet or rolling pin until evenly 5mm  in thickness then repeat again use the same cling film again.
2. Whisk the egg and milk together and place in a bowl. In another bowl add the flour, salt and pepper. In the third bowl add the breadcrumbs to which you can add garlic and thyme or any other flavours.
3. Place the bowls in order of flour first then egg then breadcrumb and a plate to put finished product on. Place your turkey into flour dust well on both sides then into the egg and coat well on both sides finally into bread crumb coating all over if you want a thicker crumb place into egg again and back into breadcrumbs this is called ”paneed”
4. Place a pan on the heat and pre heat the oven to 180C
5. Add olive oil and butter to the pan and allow to melt and foam
6. Place turkey schnitzel in pan and cook until golden, approx 2-3 minutes, then turn and repeat.
7. Remove from pan and place in oven for 10 minutes to cook through
8. Remove from oven and serve on a warmed plate and lightly drizzle with a squeeze of lemon juice.

Serving suggestions

Traditionally with a fried egg, capers and anchovies on top. With either of the coleslaw recipes from the website, accompanied with a nice rocket and Parmesan salad, or sliced and placed on top of a fresh Caesar salad

Variations could include chicken breast, Pork steak, veal steak, beef escalope or venison fillet or loin steaks