Low Sodium Turkey Schnitzel
Discover a healthier twist on a classic favorite with this Low Sodium Turkey Schnitzel recipe! Perfect for those watching their sodium intake, this dish swaps out traditional breadcrumbs for unsalted panko and packs in savory flavor with garlic powder, onion powder, and a hint of smoked paprika. Tender turkey breast cutlets are lightly breaded and pan-fried to golden perfection in neutral oil, creating a crispy, satisfying texture without excess salt. Ready in just 30 minutes, this schnitzel pairs beautifully with lemon wedges, a sprinkle of fresh parsley, and your favorite low-sodium sides like roasted veggies or a vibrant green salad. Easy to make, delightfully crispy, and heart-healthy, this turkey schnitzel is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 0.5 cups All-purpose flour
- 1 cups Unsalted breadcrumbs (preferably panko)
- 2 large Eggs
- 2 tablespoons Milk (low-fat or unsweetened plant-based)
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Black pepper
- 3 tablespoons Neutral oil (e.g., avocado, canola, or vegetable)
- 1 whole Fresh lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place turkey breast cutlets between two sheets of plastic wrap or parchment paper and gently pound them using a meat mallet or rolling pin until they are about 1/4 inch thick. Set aside.
Set up a breading station with three shallow plates or bowls. In the first plate, add the all-purpose flour. In the second plate, whisk together the eggs and milk. In the third plate, mix the breadcrumbs, garlic powder, onion powder, smoked paprika, and black pepper.
Dredge each turkey cutlet in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture to coat evenly. Repeat with all the cutlets and set them aside on a clean plate or tray.
Heat 2 tablespoons of the neutral oil in a large nonstick or cast-iron skillet over medium heat. Once the oil is shimmering, add two schnitzels to the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F).
Place the cooked schnitzels on a paper towel-lined plate to drain any excess oil. Add the remaining tablespoon of oil to the skillet and cook the remaining two schnitzels in the same manner.
Serve the schnitzels hot with fresh lemon wedges on the side for squeezing over the top. Optionally, garnish with chopped parsley for added color and flavor.
Pair with a side of roasted vegetables, mashed potatoes, or a crisp green salad for a complete low-sodium meal.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.4 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
