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   MSGID: 35195.fidonet_cooking@1:105/500 2d98afc4   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Turkey Schnitzel   
    Categories: Turkey   
         Yield: 2 Servings   
       
         4 sl Turkey breast (1/2")   
              - (3/4 lb total)   
         2 tb Lemon juice   
       1/4 c  Olive oil or salad oil   
       1/8 ts Salt   
       1/8 ts Pepper   
       1/3 c  All-purpose flour   
       1/3 c  Parmesan cheese; grated   
         2 tb Butter; up to 3 tb   
       
     Some markets may sell sliced turkey breast. The alternative is to buy   
     a half a turkey breast and slice off what you need for this recipe.   
     The remainder of the breast can be roasted or poached to be used in   
     sandwiches, casseroles, or salads.   
        
     Place meat between two sheets of waxed paper or plastic wrap and   
     pound 1/4" thick with smooth side of mallet. Mix together lemon   
     juice, oil, salt, and pepper. Place pounded turkey in a shallow pan   
     (or plastic bag) and pour over lemon juice mixture; cover and   
     refrigerate at least 30 minutes or as long as overnight.   
        
     Drain liquid from turkey. Mix together flour and Parmesan cheese; coat   
     turkey generously with mixture and shake off excess. Heat 2 tb butter   
     in a wide frying pan over medium high heat. Quickly cook turkey   
     slices until lightly browned on both sides, 3 to 5 minutes per side,   
     adding more butter if needed.   
        
     Mary's Variation:   
        
     I have made turkey schnitzel before I found this recipe. I didn't use   
     Parmesan and just marinated the meat in milk for about 30 minutes.   
     Pat meat not quite diy, dredge in flour, then egg, then dried bread   
     crumbs. I would use a combination of oil and butter to fry it and   
     went for a little darker brown than is indicated here. This sure   
     beats the price of veal and we think it's every bit as good.   
        
     Recipe by Mary Riemerman   
        
     Recipe FROM: Sunset book, Cooking for Two   
       
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