Soy-Free Putenschnitzel
Discover the perfect Soy-Free Putenschnitzel, a classic German-inspired dish that's crispy, golden, and utterly delicious. Made with tender turkey breast cutlets, this recipe replaces traditional soy-based coatings with a flavorful breadcrumb crust seasoned with paprika, salt, and pepper for a natural, allergy-friendly twist. Simple yet indulgent, the cutlets are pan-fried to perfection in vegetable oil, resulting in a delightfully crunchy exterior and juicy interior. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight meals or casual gatherings. Serve the schnitzel hot with freshly squeezed lemon wedges to enhance its zesty, comforting flavors. Perfect for anyone seeking a soy-free alternative to enjoy this beloved dish!
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cups Vegetable oil
- 1 large Lemon
Instructions
Place the turkey cutlets between two sheets of plastic wrap and gently pound with a meat mallet until they are about 1/4 inch thick.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs with the tablespoon of water. In the third dish, mix the breadcrumbs with salt, black pepper, and paprika.
Dredge each turkey cutlet in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is well coated, and finally press it into the breadcrumb mixture, covering both sides completely. Place the breaded cutlets on a plate.
Heat the vegetable oil over medium-high heat in a large skillet. Once the oil is hot, add the breaded cutlets in batches without overcrowding the pan.
Fry each cutlet for about 3 to 4 minutes per side, or until they are golden brown and the turkey is cooked through.
Transfer the cooked schnitzel to a plate lined with paper towels to drain any excess oil.
Slice the lemon into wedges.
Serve the Putenschnitzel hot with lemon wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 13.6 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 210 mg | 16% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1740 mg | 37% | |
*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.
