Fry

Turkey Schnitzel with Leeks and Butter Sage Sauce

by:
October 22, 2012
4
2 Ratings
Turkey Schnitzel with Leeks and Butter Sage Sauce
Photo by James Ransom
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
  • 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
Directions
  1. Turkey Schnitzel
  2. 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.
  3. 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.
  4. 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.
  1. Leeks with Butter Sage Sauce
  2. 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.
  3. 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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  • Cheri Mayell
    Cheri Mayell
  • Greenstuff
    Greenstuff
  • Christina @ Christina's Cucina
    Christina @ Christina's Cucina
  • EmilyC
    EmilyC
  • QueenSashy
    QueenSashy

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15 Reviews

Cheri M.
Cheri M. September 6, 2015
This has given me a use for the turkey breast I inadvertely picked up instead of chicken! They have been taking up valuable room. Now I have no reason not to use them, I must now get leak! I have never heard of the koshering after brining but will try (I will not tell Mum she is eating Turkey, see what she thinks!) Sauce sounds amazing
 
Christina @.
Christina @. November 22, 2015
Hi Cheri, sorry for the late reply! I was traveling for 6 weeks when you wrote this and I missed it until now. I hope you realized that it's soaking and then Koshering as brining and Koshering would make it too salty. Hope you and your mother liked it!
 
Susie H.
Susie H. March 22, 2013
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.
 
Christina @.
Christina @. March 22, 2013
That's another great combination, Susie! Thanks for posting! So glad everyone loved it! ;)
 
Tarragon
Tarragon January 14, 2013
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!
 
Christina @.
Christina @. January 15, 2013
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!
 
Greenstuff
Greenstuff November 10, 2012
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.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
 
Christina @.
Christina @. November 13, 2012
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.
 
Christina @.
Christina @. November 9, 2012
@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!
 
EmilyC
EmilyC November 9, 2012
Congrats on your CP! Lovely recipe, and a great alternative to making a whole bird.
 
Christina @.
Christina @. November 9, 2012
Thanks, EmilyC!
 
QueenSashy
QueenSashy November 9, 2012
Congrats on CP - I loved your recipe from day one!
 
Christina @.
Christina @. November 9, 2012
Thank you, QueenSashy! :)
 
ChefJune
ChefJune October 24, 2012
Oh my goodness! I think this sauce would make cardboard taste good.
 
Christina @.
Christina @. October 24, 2012
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! :)