Turkey Schnitzel with Leeks and Butter Sage Sauce

By • October 22, 2012 • 13 Comments

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Author Notes: Sometimes it doesn't make sense to roast a whole turkey when you have a very small gathering. Whether for Thanksgiving, a special occasion or even just a lovely weeknight meal, this entree will fit the bill. Koshering the turkey before preparing it boosts the sometimes lackluster flavor of turkey. I do this whether I am making cutlets, or a Thanksgiving roast. Serve this sImple yet elegant turkey dish, with rice or a potato side (like Tiny Truffled Hasselback Potatoes) and the compliments are sure to follow.Christina @ Christina's Cucina

Food52 Review: This was a great meal overall. I was surprised at how tasty turkey is as schnitzel -- so much more flavorful than chicken! One note about the turkey preparation: I'm not sure how soaking it for a half an hour in plain water affected the final dish -- but perhaps next time a brine would make it even better. Omeletta

Serves 4

Turkey Schnitzel

  • 1 pound turkey cutlets
  • Kosher salt
  • 1/2 cup flour
  • 1 egg, beaten
  • 1 cup homemade breadcrumbs
  • 4 tablespoons olive oil (not extra virgin) or more as needed
  1. Soak the turkey cutlets in water for 30 minutes. Drain and place on a cooling rack over the sink, sprinkling both sides lightly with Kosher salt. Leave for 15 minutes (meanwhile, make the sage sauce, below) then rinse and pat dry with paper towel.
  2. Place the flour, beaten egg and breadcrumbs in separate bowls (that can accommodate the size of the cutlets). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper.
  3. Heat 2 tablespoons of oil in a nonstick fry pan over medium-high heat, then begin frying cutlets until thoroughly cooked, and golden brown on both sides. Place on paper towel-lined plate and keep warm until ready to serve with sauce.

Leeks with Butter Sage Sauce

  • 1 thinly sliced large leek
  • 5 tablespoons cubed unsalted butter
  • 1 tablespoon olive oil (not extra virgin)
  • 1/3 cup dry white wine
  • 1/2 cup chicken broth
  • 3 tablespoons heavy cream
  • 1 tablespoon finely minced fresh sage
  • Salt and pepper
  1. Sauté leeks in 1 tablespoon of butter and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium heat and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
  2. Lower the burner to medium, add the cream and stir well. Begin adding one tablespoon of butter, one at a time, until each one has melted. After all the butter has been added, stir in the sage, and salt and pepper to taste. Serve hot over schnitzel turkey cutlets.
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Comments (13) Questions (0)


about 2 years ago Susie Hillman

Everyone in the family cleaned their plates! I served this with mashed potatoes and green beans dressed in lemon juice. Didn't have leeks, so instead used onions. Didn't have sage, so instead used fresh thyme. Totally yum.


about 2 years ago Christina @ Christina's Cucina

That's another great combination, Susie! Thanks for posting! So glad everyone loved it! ;)


over 2 years ago Tarragon

Loved this. My heavy cream (that I had wanted to use up) had gone bad, so I substituted half and half (about 1/4C) which I added with the chicken stock and then reduced. Big hit!


over 2 years ago Christina @ Christina's Cucina

Thank you for commenting to let me know that everyone liked it, and that the half and half worked instead of cream! Good to know!


over 2 years ago Greenstuff

Chris is a trusted source on General Cooking

Interesting to use the Koshering technique of a soak and then. It's maybe the one option not discussed in this recent article about wet brine v. water v. dry brine v. nothing. http://www.seriouseats...


over 2 years ago Christina @ Christina's Cucina

That's an extensive review of Koshering/salting methods! Yes, they don't talk about soaking then salting, though. This is the method which was printed on the Crystal Kosher salt box years ago, but is no longer on there. It said to soak for half an hour, then salt for an hour (however, small and thin pieces of meat or poultry become too salty for that length of time.) It definitely improves the flavor.


over 2 years ago Christina @ Christina's Cucina

@Omeletta, thank you for your lovely review! In response soaking the cutlets in the preparation: although I am not Jewish, soaking meat/poultry is done before salting when Koshering. This is my non-precise version of Koshering, and I find it really brings out the flavor of the meat or poultry. Thanks again for testing and enjoying my recipe!


over 2 years ago EmilyC

Congrats on your CP! Lovely recipe, and a great alternative to making a whole bird.


over 2 years ago Christina @ Christina's Cucina

Thanks, EmilyC!


over 2 years ago QueenSashy

QueenSashy is a trusted home cook.

Congrats on CP - I loved your recipe from day one!


over 2 years ago Christina @ Christina's Cucina

Thank you, QueenSashy! :)


over 2 years ago ChefJune

June is a trusted source on General Cooking.

Oh my goodness! I think this sauce would make cardboard taste good.


over 2 years ago Christina @ Christina's Cucina

Thank you, ChefJune! I usually give plates of food to the elderly lady who lives behind me, and always tells me how much she liked whatever I gave her, the next time I see her. When I gave her this turkey dish, she actually picked up the phone to call me to tell me how much she loved it! That was huge in my book! :)