Pastured Turkey Schnitzel with Lemon-Caper Brown Butter

October 28, 2026 • 0 comments

This turkey schnitzel is everything you want on a weeknight: thin, tender cutlets of pastured turkey breast, pounded and dredged in a crisp golden crust, then fried in minutes. The finish is what makes it special. Butter is cooked until it’s nutty and toasty, then brightened with fresh lemon and briny capers and spooned right over the top. It’s rich, bright, and comforting all at once, and a great way to enjoy turkey without roasting a whole bird. Serve it with buttered noodles, a crisp green salad, or roasted potatoes for a simple dinner that feels like a treat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2

Ingredients

(1 lb.) Boneless Skin-On Turkey Breast
(1/2 cup) 2lb - All Purpose Einkorn Flour
(2, beaten) 1 dozen - Brown Honest Yolk Chicken Eggs
(1 cup) Einkorn Bread Crumbs, 8oz
(1/4 cup) Grated Parmesan Cheese
(1 teaspoon) Garlic Powder
(1/2 teaspoon) Paprika
(To taste) Black Pepper
(To taste) Fine Pink Himalayan Salt, 1lb
(To fry in) 1 quart - Beef Tallow (Glass)

Directions

1. Bread the turkey.
Halve and pound the turkey to ¼-inch thickness. Season with salt and pepper. Dredge in flour, dip in egg, then coat in panko mixed with Parmesan, garlic powder, and paprika.

2. Fry until golden.
Fry in ¼ inch of oil over medium-high heat for 2–4 minutes per side, until crisp and the internal temperature reaches 165°F. Drain on a wire rack.

3. Make the sauce.
Melt butter in a skillet over medium heat. Cook until the milk solids turn golden brown and smell nutty, about 3–5 minutes. Add capers and garlic; cook for 30 seconds. Remove from heat and stir in lemon juice, zest, parsley, and black pepper.

4. Plate and serve.
Spoon the brown butter sauce over the schnitzel just before serving to keep the crust crispy and serve over Egg Noodles.

Lemon-Caper Brown Butter