Quick Turkey Schnitzel without a Flour Coating

When we have schnitzel, I make it Grandma’s way: coated in egg yolk and breadcrumbs, then fried in butter. There is no separate flour-coating step.

Grandma’s schnitzel and cucumber salad

My grandma usually serves cucumber salad with these schnitzels. I recommend that combination too: the fresh salad goes well with the warm, crisp coating.

Coating without an extra flour layer

Dip the thin cutlets in seasoned egg yolk, then turn them in breadcrumbs. Press the crumbs on gently. Skipping the flour step keeps things simple, but it does not make the recipe gluten-free: ordinary breadcrumbs contain wheat.

Pan-frying turkey schnitzel

If needed, gently flatten the cutlets between sheets of baking paper to an even thickness. Melt the butter over medium heat and fry in batches. Lower the heat if the coating darkens too quickly. Cook the turkey through, reaching at least 70 °C at the thickest point for 2 minutes.

Kitchen tip

Avoid crowding the pan. Cutlets packed close together make it harder to maintain the heat and brown the coating evenly.

Serve with my cucumber salad and other side dishes.

Easy recipe

Quick Turkey Schnitzel without a Flour Coating

Quick turkey schnitzel coated in egg yolk and breadcrumbs, without a separate flour layer. Grandma’s pan-fried recipe, ready in about 30 minutes.

Prep time

10 min

Cook time

20 min

Yield

3 servings

★ 4.0 · 2 ratings

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Ingredients

− 3 +

• 390 gturkey cutlets, 3 cutlets, about 130 g each
• 2egg yolks
• 100 gbreadcrumbs
• 10 gbutter, total for frying
• salt, pepper and paprika

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Instructions

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1. Pat the turkey cutlets dry and gently flatten between sheets of baking paper if needed. Remove from the fridge only shortly before preparing.
2. Mix the egg yolks with salt, pepper and paprika on a shallow plate. Put the breadcrumbs on a second plate.
3. Dip each cutlet in the egg yolk, then turn in the breadcrumbs. Gently press on the coating.
4. Divide the butter between batches and melt in a non-stick frying pan over medium heat. Fry the cutlets until golden on both sides, roughly 3–4 minutes per side for thin cutlets. Lower the heat if the coating darkens too quickly.
5. Cook the turkey through, reaching at least 70 °C at the thickest point for 2 minutes. Actual cooking time depends on thickness. Serve immediately.

Nutrition per serving

Calories

328 kcal

Protein

36.9 g

Carbohydrates

23.9 g

Sugar

1.5 g

Fat

8.2 g

Saturated fat

3.3 g

Fibre

1.7 g

Salt

0.5 g

Data source: USDA SR28

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