Turkey Schnitzel

Turkey Schnitzel

Total Time

30 minutes

Hand holding bell



Fork and knife



Per Serving


1 cup sour cream

2/3 cups all-purpose flour

2 teaspoons sweet or hot paprika

1-½ teaspoons salt

1-½ pounds BUTTERBALL® Fresh Turkey Filets

1 egg

½ cup water

½ teaspoon black pepper

3 tablespoons canola or vegetable oil


  • 1.
    Preheat oven to 200°F. Blend sour cream, 2 tablespoons flour, paprika and 1/2 teaspoon salt in small bowl; set aside.
  • 2.
    Pound turkey filets between two pieces of plastic wrap to 1/8-inch thickness using flat side of meat mallet or rolling pin.
  • 3.
    Beat egg and 3 tablespoons water in large shallow dish. Combine remaining 2/3 cup flour, 1 teaspoon salt and pepper in large resealable food storage bag.
  • 4.
    Place turkey filets in egg mixture; turn to coat. Transfer to bag with flour mixture; shake bag to coat.
  • 5.
    Heat oil in large skillet over medium-high heat. Shake excess flour from turkey. Add to skillet; cook 4 minutes per side or until golden brown on both sides, no longer pink inside and center of turkey reaches 165°F as measured with meat thermometer.
  • 6.
    Transfer to ovenproof platter; place in oven to keep warm.
  • 7.
    Add remaining ½ cup water to skillet; stir over medium heat, scraping up any brown bits from bottom of pan. Whisk in sour cream mixture; cook and stir 1 minute or until sauce is bubbly and no lumps remain. (If the sauce is too thick, add water, 1 tablespoon at a time.)
  • 8.
    Spoon sauce over turkey; serve immediately.

Nutrition Facts

Per Serving

Total Fat22g
Trans Fat0g
Saturated Fat8g
Dietary Fiber0g