RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1421
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| Recipe Name: |
Turkey Schnitzel with Mushrooms |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
German |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.97
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon oil, olive
0.25 Teaspoon pepper, lemon
0.25 Teaspoon garlic powder
1 to taste salt and pepper
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Directions:
Pound cutlets. In a shallow dish combine bread crumbs and seasonings. Lightly moisten cutlets in egg mixture, then coat with bread crumb mixture. Place in refrigerator for 30 minutes for coating to set. Preheat broiler. In a small saucepan, sauté mushrooms and garlic powder in 1/4 cup of broth. Dissolve cornstarch in 2 tablespoons broth and add remaining with remaining broth. Stir until sauce boils and thickens. Add salt and pepper to taste. Keep warm.
In a medium skillet, melt butter and oil. Sauté cutlets on both sides over medium high heat. Turn heat to low and continue to cook just until cutlets are done, about 3 to 5 minutes. Sprinkle cheese over cutlets and place under broiler about 1 minute. Pour mushroom sauce over turkey and serve. |
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| Nutrition per Serving: |
| Calories: |
286 |
Total Carbs: |
18.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
170.9 |
Fat: |
8.7 |
Protein: |
30.98 |
| Fiber: |
1.10 |
Sodium: |
212.74 |
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