Turkey WeinerschnitzelSubmitted by: GODDESS9700
IntroductionDon't let the amount of paprika throw you off. Even my kids love this. Don't let the amount of paprika throw you off. Even my kids love this.
4 Turkey Breast Cutlets (about a pound total)
1 Tbsp Water
1/2 Cup Crushed Pork Skins
1 Cup Fat-Free Sour Cream
2 tsp Paprika
1 Tbsp Flour
1 Cup Water
In a small bowl mix together the sour cream, paprika, and 1 Tbsp flour. Set aside.
Pound the cutlets until they are approximately 1/8" thick (you don't have to be picky, between 1/4" and 1/8" works fine.)
Beat egg slightly with a fork, add the 1 Tbsp water, and beat until mixed. Put the pork rinds in a gallon size ziplock bag. Dip each turkey cutlet in the egg, then drop in the bag of pork rinds and shake to coat. Fry the cutlets 4 minutes per side over medium heat. Place on an oven-proof platter or plate, and place in the oven to stay warm.
When all of the turkey is done add the 1 cup of water to the skillet to deglaze the pan, using a spoon to scrape off any bits of turkey that stuck. Add the sour cream mixture and cook until thick and bubbly. Spoon the sauce over the turkey and serve immediately.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GODDESS9700.