Now you know the way to breast and leg out your wild turkey Let’s get to cooking a few of it. I’ll be making some Turkey Breast Schnitzel. This recipe solely makes use of the turkey breast, however I’ll have one thing out quickly for these legs don’t you are concerned. The breast of a chicken is a leaner minimize of meat so should you overcook it you’ll find yourself with one thing very dry and difficult. So together with being fairly cautious with cooking temp, there are a number of methods to hedge your bets to maintain that from taking place. On this recipe, we use mechanical tenderization to interrupt up the muscle fibers to maintain them from tightening up an excessive amount of when cooking. With lean muscle the tighter the fibers the harder and dryer the minimize.
Cooking Content material on OutdoorHub
Turkey Breast Schnitzel Substances
- Wild Turkey Breast
- 2 Eggs
- All-Function Flour
- Panko Bread Crumb
- Salt
- Black Pepper
- Lemon
- Water
- Olive Oil for Frying
Step one is to pat dry the turkey breast with paper towels and decide off any leftover feather stands that may have been missed once you first cleaned your chicken. You then need to perform a little trimming of the breast. You need to take off any connective tissue, extra fats, blood vessels, and some other extra membranes from the items of breast meat. All that stuff isn’t very nice to eat, both chewy or simply doesn’t style excellent.
Catch & Prepare dinner – Turkey Breast Schnitzel
When you’ve completed the trimming you need to break the turkey breast down into parts which are concerning the measurement of the palm of your hand. Additionally should you discover extra connective tissue and blood vessels as you portion the breast out, minimize them out. In case you have items which are smaller from simply how the breast was minimize maintain onto them too. Simply because they’re small doesn’t imply they may fry up good later.
The way to tenderize and flatten down the turkey breast items. Put down a layer of plastic wrap throughout your slicing board, then place the turkey breast items unfold out with some areas between them. Then put down one other layer of plastic wrap. Then take a flat meat hammer or a saucepan should you don’t have a hammer useful, and gently tenderize/flatten the items of turkey breast. You aren’t making an attempt to smash the shit out of them, however you do need to flatten them right down to about half-inch thickness.
After you tenderize/flatten the turkey breast items season either side liberally with salt and recent cracked black pepper. Let it sit for not less than 10 minutes with the salt and pepper so it may get into it just a little higher.
Whereas that’s sitting, get your dredging station prepared. You need three vast bowls or trays. The primary with AP flour, the second with an egg wash, and the final with panko bread crumb. For the egg wash you need two eggs and a couple of tbsp of water all beat collectively until easy.
For dredging the turkey breast you need to do a two-hand technique, one hand handles solely moist and the opposite handles solely dry. This retains you from dredging your fingers as you’re employed. I take advantage of Panko breadcrumbs right here due to how crispy they change into however you should use whichever breadcrumb is your favourite. Begin by dredging the turkey items within the AP flour first, ensure that each nook and cranny is properly dusted, then shake off the surplus and drop it into the egg wash. Then utilizing your “moist” hand ensure that the egg will get all around the turkey and begin soaking the flour coating.
Then utilizing your moist hand take the piece of turkey breast from the egg wash and drop it into the panko breadcrumb. Use your dry hand to then coat the turkey in bread crumbs. Be certain that to press the panko into the piece of turkey to make sure you have a pleasant even coating of breadcrumb. Repeat this course of for all of the items of turkey breast you might have and put them apart nonetheless within the bread crumb bowl.
Take a pan and add in a 1/4″ layer of olive oil, then warmth it over medium warmth til it begins shimmering. As soon as the oil is as much as temp begin including in a few items of the breaded turkey. You don’t need to add an excessive amount of at a time otherwise you’ll cool to the oil and make the schnitzel greasy.
Let the items of turkey fry until the primary facet begins getting golden brown, then flip. Fry until either side are golden and the inner temp of the thickest a part of the schnitzel is studying 165f with a meals thermometer. After every bit is completed, pull it out onto a wire rack or some paper towels to tug away extra oil. Sprinkle with salt immediately.
Serve the turkey breast schnitzel immediately with a wedge of lemon with some sides. I made some German potatoes and a salad to go together with mine.
