Turkey Schnitzel with Leeks and Butter Sage Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 1 lb turkey cutlets
  • Kosher salt
  • ½ cup (4 oz) flour
  • 1 egg, beaten
  • 1 cup (8 oz) plain breadcrumbs, preferably homemade
  • 4 tbsp olive oil or more as needed
  • 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)
  • ⅓ cup (3 oz) dry white wine
  • ½ cup (4 oz) chicken broth (or ½ tsp Better than Bouillion with ½ cup water)
  • 3 tbsp heavy cream
  • 1 tbsp finely minced fresh sage
  • salt and pepper to taste
  1. Soak the turkey cutlets in water for ½ hour.
  2. 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.
  3. 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.
  4. 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.
  5. Place on paper towel lined plate and keep warm until ready to serve with sauce.
  1. 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.
  2. After about a minute, add the chicken broth and continue to cook to reduce by about half.
  3. Lower the burner to medium, add the cream and stir well.
  4. Begin adding one tablespoon of butter, one at a time, until each one has melted.
  5. After all the butter has been added, stir in the sage, and salt and pepper to taste.
  6. Spoon leeks and sauce over schnitzel turkey cutlets and serve hot.
Recipe by Christina's Cucina at https://www.christinascucina.com/turkey-schnitzel-with-leeks-and-butter/