Less fat, less work (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 turkey cutlets (alternatives: veal or pork)
02 -
2 large eggs
03 -
4 tablespoons all-purpose flour
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8 tablespoons breadcrumbs
05 -
6-8 tablespoons sunflower oil (amount depends on cutlet size)
06 -
1 1/2 teaspoons sweet paprika
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Salt and freshly ground pepper
→ For Serving
08 -
1 lemon, cut into wedges
# Instructions:
01 -
Preheat your oven to 400°F (200°C) using the conventional setting. Line a baking sheet with parchment paper.
02 -
Cover each turkey cutlet with plastic wrap and pound them with a meat mallet or the bottom of a heavy pot until thin and even. Season both sides with salt and pepper.
03 -
Create a breading station using three shallow dishes: place flour in the first dish, beaten eggs in the second, and breadcrumbs in the third.
04 -
Dredge each cutlet first in flour (shaking off excess), then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to help them adhere.
05 -
Arrange the breaded cutlets on the prepared baking sheet, ensuring they don't touch or overlap. Mix the sunflower oil with the paprika and brush both sides of each cutlet with this mixture.
06 -
Bake in the preheated oven for about 20 minutes. Flip the cutlets halfway through (around the 10-minute mark) to ensure even crisping on both sides.
07 -
Transfer the golden, crispy schnitzel to plates and garnish with fresh lemon wedges for squeezing over the top just before eating.
# Notes:
01 -
Baking these schnitzels in the oven keeps them juicy inside while eliminating messy oil splatters in your kitchen.
02 -
You can easily substitute the turkey with veal or pork cutlets if preferred.
03 -
Using a three-dish breading station (flour, egg, breadcrumbs) makes the coating process much more efficient.
04 -
Brushing with oil-paprika mixture ensures your oven-baked schnitzels develop that beautiful golden crispiness you'd expect from frying.