Thursday, November 1, 2012

Turkey Schnitzel with Leeks and Butter Sage Sauce

Sometimes, making an entire turkey for just a few people isn't the best plan.

I really enjoy Thanksgiving dinner, when the turkey has just been carved, and is served hot with delicious homemade gravy, potatoes, stuffing and all the's the best.
However, I'm just not one of those people who love turkey sandwiches, soup and turkey leftovers for days on end.

If you're looking to make something different this year for a small gathering, consider this recipe: breaded turkey cutlets (schnitzel), served with a leek and butter sage sauce.
This turkey dish is not only a wonderful idea for Thanksgiving day, as it can be served with traditional sides of mashed potatoes, cranberry sauce, and sweet potatoes, etc., but is also great for company, or when you just want an extra special weeknight meal.
Both the turkey schnitzel and sauce can be prepared ahead of time, then just heat and serve.

*Oct. 22, 2012 This recipe was chosen as a Community Pick on Food52! 



1 lb turkey cutlets
Kosher salt
1/2 cup (4 oz) flour
1 egg, beaten
1 cup (8 oz) plain breadcrumbs, preferably homemade
4 tbsp olive oil or more as needed

Soak the turkey cutlets in water for 1/2 hour.
Drain and place on a cooling rack over the sink,
sprinkling both sides lightly with Kosher salt.
Leave for 15 minutes (meanwhile, make the sage sauce, below) 
then rinse and pat dry with paper towel.

Place the flour, beaten egg and breadcrumbs in separate bowls (which can accomodate the size of the cutlets). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper.

Heat 2 tbsp of oil in a nonstick fry pan over medium high heat, then begin frying cutlets until thoroughly cooked, and golden brown on both sides. 

 Place on paper towel lined plate and keep warm until ready to serve with sauce.

Leeks with Butter Sage Sauce

1 large leek (about 6 oz) cleaned and thinly sliced
5 tbsp butter, unsalted, cut into 1 tbsp pieces
1 tbsp olive oil (not extra virgin)
1/3 cup (3 oz) dry white wine
1/2 cup (4 oz) chicken broth (or 1/2 tsp Better than Bouillion with 1/2 cup water)
3 tbsp heavy cream
1 tbsp finely minced fresh sage
salt and pepper to taste

mincing the sage

 Saute leeks in 1 tablespoon of butter and the olive oil, over medium heat 
for a few minutes until soft. Increase the heat to medium hight and add the wine.

 After about a minute, add the chicken broth and continue to cook to reduce by about half.

Lower the burner to medium, add the cream and stir well.

Begin adding one tablespoon of butter, one at a time, until each one has melted.

After all the butter has been added, stir in the sage, and salt and pepper to taste.

Spoon leeks and sauce over schnitzel turkey cutlets...

and serve hot.

 Looking for other poultry recipes? Have a look at these...


  1. This looks FABULOUS, Christina! With each progressing picture, my mouth kept watering more and more!! Thanks for sharing this on my page!


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