Whether using up Thanksgiving leftovers or starting from scratch, this recipe for Turkey Schnitzel with Radicchio Slaw can be on the table in 20 minutes. Radicchio slaw, featuring the bright crisp taste of Granny Smith apples, offers a unique alternative to the usual side salad.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2013

Gallery

Justin Walker; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 cutlet and 3/4 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pound turkey cutlets to 1/8-inch thickness. Combine 2 tablespoons water and egg whites in a shallow dish. Combine breadcrumbs and cheese in a shallow dish. Dip cutlets in egg mixture; dredge in breadcrumb mixture.

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  • Heat a large skillet over medium-high heat; coat with cooking spray. Cook 2 cutlets for 3 minutes on each side. Repeat procedure with remaining cutlets. Sprinkle with 1/4 teaspoon salt.

  • Combine 1/4 teaspoon salt, oil, juice, and pepper. Add parsley, radicchio, and apple; toss to coat. Serve with cutlets.

Nutrition Facts

339 calories; fat 11.2g; saturated fat 2.8g; mono fat 5.7g; poly fat 1.1g; protein 36.3g; carbohydrates 22.3g; fiber 1.8g; cholesterol 77mg; iron 2mg; sodium 593mg; calcium 108mg.