Weeknight Cooking

Dinner Tonight: Turkey Schnitzel + Champagne

January  7, 2013

Post-holiday doldrums can be killer. You're trying to be so good, but salad for dinner just doesn't cut the mustard in the middle of winter, and you can only have lentil soup so many nights in a row before you're having legume-filled nightmares. Fight those blues with some celebratory fare, fit for a mid-week slump. Who says sparkling must be saved for a New Year's toast? Isn't putting in a full day's work reason enough to pop at least a little prosecco? We say yes, and so does our Booze52 columnist Erika Kotite, whose Champagne cocktail is as fizzily festive as it is easy to make. Paired with a crispy turkey dinner -- schnitzel in this case -- it makes for fabulous weeknight vittles. Cheers to another Monday supper! Because, why not? 

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Champagne Cocktail by Erika Kotite

Turkey Schnitzel with Leeks and Butter Sage Sauce by ccincalif

The Grocery List

Serves 4

1 pound turkey cutlets
1 leek
Heavy cream
Fresh sage
Sparkling wine or Champagne
(you might even have a bottle or two left over!)
Salad greens

We assume you have sugar cubes and bitters, butter, olive oil, an egg, flour, salt, pepper, white wine, and chicken broth. If not, you'll need those, too! 

The Plan 

1. The turkey cutlets need a little soaking and salting at the outset, which will be quite simple, but takes about 40 minutes. So, get that going first. 

2. Once they're soaking, there's not a lot to do, so if you were me and I were you, I'd make that cocktail now so you can sip while you cook! Just a suggestion, of course. 

3. Prep the cutlets by dipping in flour, egg, and breadcrumbs. 

4. Now is the moment to make that leek and sage butter, which you can set aside briefly while frying the cutlets. 

5. Fry said cutlets until crisp and just cooked through. Serve with the herbed butter, a simple green salad, and whatever remains of your cocktail. Feast. 


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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.