Traditionally, a schnitzel "is a thin slice of meat fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying." It is a great way to make a delicious wild game meal the entire family can enjoy!
1 large Wild Turkey Breast
1 cup Dill Pickle Juice
1 cup Plain Panko
1 cup AP Flour
2 Large Eggs, Beaten
1 to 2 cups of a high temp cooking oil (such as Avocado, Canola or Vegetable)
Parsley (for garnish)
Salt and pepper to taste
Slice breast meat into cutlets against the grain.
Pound slices flat using a meat mallet so that all the pieces are about 1/4 inch thick.
Marinate turkey cutlets for 1 hour in pickle juice.
Set up three dipping areas (flour, egg wash, breadcrumbs)
Lightly season the flour with salt and pepper.
Dredge each cutlet into the flour, the the egg wash and then into the bread crumbs. Set aside once fully breaded.
Heat oil in a skillet. Make sure oil is hot before proceeding to next step. (330-350°F)
Fry each cutlet in the skillet 3-4 minutes per side. (Internal temperature should be 165°F)
Remove and set onto paper towel. Continue frying the rest of the pieces.
Cut lemon in half. Use half to juice the schnitzel and slice the other half and serve on a plate and use parsley as the garnish.