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Mexican-inspired wild turkey schnitzel with avocado crema and pico de gallo served on the side, all atop a white plate

Mexican-Inspired Wild Turkey Schnitzel Dinner

Adam Berkelmans
Crispy breading and bright, fresh flavors make wild turkey irresistible
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine American, German, Mexican
Servings 4
Calories 871 kcal

Ingredients
  

For the pico de gallo

  • 2 tomatoes chopped
  • ½ red onion chopped
  • 1 jalapeño seeded and minced
  • 1 clove garlic minced
  • ½ cup cilantro chopped
  • 2 limes juiced
  • Kosher salt

For the avocado crema

  • 2 avocados peeled and pitted
  • 1 cup cilantro chopped
  • 1 cup sour cream
  • 1 lime juiced
  • 1 tsp Mexican hot sauce more to taste
  • Kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin

For the schnitzel

  • 1 medium wild turkey breast or half of a large one
  • Kosher salt
  • Black pepper
  • Ground cumin
  • Garlic powder
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cups breadcrumbs
  • Oil or lard for frying
  • Pickled jalapeños optional
  • Radishes optional
  • Cilantro optional

Instructions
 

For the pico de gallo

  • Mix all of the pico ingredients into a bowl. Add a small pinch of kosher salt to taste.

For the crema

  • Add all of the ingredients to a blender. Blend on high. Add up to ¼ cup of water to loosen the sauce enough to drizzle over schnitzels. Season to taste with salt.

For the schnitzel

  • Take the wild turkey breast (or the portion you’re using) and cut it into 4 even pieces. Take a piece and cover it with plastic wrap. Using a meat mallet or rolling pin, lightly bash the turkey until the entire piece is about ¼ inch thick. Repeat with the other 3 pieces.
  • Season the flattened turkey pieces with a light pinch of salt, pepper, ground cumin, and garlic powder.
  • Set up a dredging station with 3 plates. Put the flour on one, the beaten eggs on the next, and the breadcrumbs on the last.
  • Add enough oil to a skillet over medium heat to reach about ½ inch from the bottom.
  • Take a piece of turkey and dredge both sides in the flour. Now bring it over to the beaten eggs and dip both sides so that they’re completely covered. Lastly, dip it in the breadcrumbs, ensuring total coverage.
  • Gently add the breaded cutlet to the oil and cook, flipping once, until golden brown on both sides. Set onto a piece of paper towel and sprinkle with a touch of salt. Repeat for the other 3 pieces.

Putting it together

  • Transfer the schnitzels to plates and dress with the pico de gallo and avocado crema. Garnish with extra cilantro, radishes, and pickled jalapeños if desired. Enjoy!

Nutrition

Calories: 871kcalCarbohydrates: 85gProtein: 60gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 221mgSodium: 936mgPotassium: 1531mgFiber: 13gSugar: 10gVitamin A: 1673IUVitamin C: 41mgCalcium: 254mgIron: 7mg
Keyword Wild Turkey
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