Photo: Kelly Rossiter
I love turkey, but starting around early to mid-October, my husband starts to get a bit antsy knowing that Canadian Thanksgiving is on the horizon. My mother cooks the Thanksgiving turkey so long, it is beyond all recognition and falls into a dry heap of meat and bone. My mother-in-law, on the other hand, has never seen a piece of meat, fish or poultry that she didn't think was improved by serious undercooking. Given our mothers' proclivities, my husband remains wary.
I've been slowly wooing him over to my side by giving him small doses of turkey by making schnitzel with it, rather than veal, and it has turned out to be one of his favorite dishes. Today, I saw a lovely little slice of turkey breast at the market, a bit too thick for schnitzel, but something I could adapt with the same flavor. I decided to do something a little bit different with this, making a mustard paste before I breaded it, rather than dipping it in egg, which is the traditional way to do it. Then I baked it with a bit of oil in the pan rather than cooking it on the stove top in butter and it turned out to be incredibly moist and flavorful. Make sure you scoop up the browned bits of coating from the bottom of the casserole, it's the best part.
I have garlic scapes in my garden and I chopped up one of those for a bit of a garlic hit. You could use spring garlic if you can get it, or just a regular garlic clove. This dish works well either hot or at room temperature. If you have any leftovers, the turkey would be terrific in a sandwich. My piece of turkey was small, so I've said it yields two servings, but if you bought a larger breast, you could probably get four servings from it. If you do use a larger breast, double the other ingredients.
Prep time: 10 minutes
Total time: 40 minutes
Yield: 2 servings
Baked Turkey Schnitzel with Mustard and Garlic Scapes
- 1 thick slice (about 1/2 pound) turkey breast
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic scape, minced or 1 clove garlic, minced
- Drizzle olive oil
- 1/3 cup bread crumbs
- 1/2 teaspoon thyme
- Dash salt
- Dash freshly ground pepper
- Preheat oven to 350 degrees F. In a small bowl add the mustard and garlic and enough olive oil to thin it out and make a fairly thick paste.
- On a plate, mix together the bread crumbs, thyme, salt and pepper.
- Place the turkey into the mustard mixture and cover it completely with the paste. Then lay the turkey onto the bread crumbs and turn it over until it is completely covered.
- Place a bit of olive oil in the bottom of a casserole dish and place the turkey on top and then turn it over so that both sides have a light coating of oil.
- Bake until cooked through, about 30 minutes. Slice the turkey and serve along with any crumb and mustard mixture that have browned in the casserole dish.
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