Turkey Schnitzel

default pinit
5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Heidi Bayer


1/2 cup crisp rice cereal
1 Tbsp chopped fresh thyme
1 tsp freshly grated lemon zest
2 Tbsp rice milk
1 Tbsp canola oil
1 tsp apple cider vinegar
freshly ground black pepper
1/4 cup black rice flour
1/4 cup tapioca starch
4 1/2 oz turkey cutlets
kosher salt
1/4 cup canola oil
2 lemon wedges


In a food processor, pulse the rice krisps into crumbs. Add the salt, thyme and lemon zest. Transfer the flavored breadcrumbs to a shallow bowl.

In a separate shallow boil, whisk together the apple cider vinegar, rice milk and canola oil.

Place the flour together in a shallow dish.

Season each turkey cutlet with salt and pepper. Dredge in the flour and shake off excess. Dip into rice milk mixture and finally coat the meat evenly with rice crumb mixture. Store on a plate or piece of parchment paper.

Heat oil in a skillet over medium high heat. Add the turkey cutlets and keep the skillet moving for 1 1/2 minutes. Turn, then cook the same way for about another minute. Transfer to a plate and cook the next scallopini.

Garnish with lemon wedges, serve with rice and a green salad.


Copyright © 2005 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Use any brand of crispy rice cereal that is safe for your needs. Barbara’s Brown Rice Crisps work well because they are darker and look more like breadcrumbs.

Black rice flour can be replaced with any flour you like.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

0 Add to Favorites
0 Add to Favorites

Share it on your social network