Herb Turkey Schnitzels with Cranberry Wild Rice
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1.To make the schnitzels, mix the chopped parsley with the breadcrumbs.
2.Season the meat with salt and freshly ground black pepper. Coat the turkey into beaten egg followed by matzah meal. Coat again in the egg and finally into the breadcrumbs mixture.
3.Heat a large frying pan with rapeseed oil.
4.Fry the turkey until golden for about 4- 5 minutes on each side depending on thickness, then transfer to a oven rack.
5.To complete cooking, place the oven rack in a preheated oven of 200C/400F/ Gas mark 6 for 10 minutes.
6.Cook the rice according to the packet instructions.   
7.When cooked stir in the chopped pepper, pumpkin seeds/ pecan nuts and parsley.
8.Make the dressing by combining all the ingredients together and stir in just before serving.

To serve the stylish way: Sit the schnitzel on top of a bed of wild rice salad and serve with cranberry sauce on the side.
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cook: Main course

Herb Turkey Schnitzels with Cranberry Wild Rice

Turkey schnitzel is a great family favourite and as it is served as individual portions, it makes serving very straightforward. Enjoy with this festive American twist of cranberry wild rice with maple dressing for this once in a life time combined Thanksgiving and Chanukah celebrations.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Serves: 6 people


6 turkey schnitzels
4 tablespoons Rapeseed Oil
2 eggs – slightly beaten
200g breadcrumbs
100g fine matzah meal
2 tablespoons fresh parsley – very finely chopped
Salt and freshly ground black pepper

Wild Rice Salad
250g wild rice
500ml water
100g dried cranberries
1 red pepper – deseeded and roughly chopped
3 tablespoons pumpkin seeds /chopped pecan nuts
20g fresh parsley
Salt and freshly ground black pepper

6 tablespoons olive oil
2 cloves garlic – peeled and finely chopped
3 teaspoons maple syrup
Zest of 1 lemon and juice of ½ lemon
Salt and freshly ground black pepper

Garnish: Sprigs of fresh parsley

To serve: Cranberry sauce
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