Turkey and Brie Schnitzel w. Cranberry Sauce
Cook Time: ~30 Minutes
I recently visited a sandwich shop and enjoyed a toasted sub filled with turkey, brie, and cranberry. Inspired, I thought it might be fun to bastardise this classic trio by creating a brie-stuffed turkey schnitzel with homemade cranberry. While I am sure cheese lovers will enjoy the schnitzel, the cranberry sauce is the star of the show; enhanced by vanilla essence and orange zest. At the very least, this will arm you with a killer cranberry sauce recipe.
I will be demonstrating how to make everything on this plate, with the exception of the mustard asparagus.
Serves: 2-4
Prep: ~15 minutes
Cook: ~20 minutes
Ingredients
Turkey Schnitzel
Skinless turkey breasts (~500g)
Plain flour
Three eggs
Panko breadcrumbs
Brie (~200g)
A few knobs of butter
Salt & black pepper
Groundnut oil (or alternative)
Cranberry Sauce
Cranberries (fresh or frozen) (~300g)
The zest and juice of two oranges
Nutmeg (~1/2 tsp)
White sugar (6 tbsp)
Vanilla extract (1 tsp)
Notes
Breadcrumb: Panko is the most incredible texture for schnitzel but regular crumbs will suffice in a pinch. For a gluten-free alternative, I typically used crushed gluten-free cornflakes.
Equipment
Large pot
Large pan
Mixing bowls
Mise En Place
Butterfly the turkey breasts. Place each breast on a chopping board, cover with cling film, and bash into a flat circle shape; ensuring they are even.
Slice the brie into thin strips. Like making a sandwich, place one turkey breast down, apply a single layer of brie, and cover with a second breast. Press down on each schnitzel with your palms to ensure everything is tight, and that the edges are somewhat sealed.
For the cranberry sauce, bung all of your ingredients into a pot, mix well, and turn the heat up to medium. Bring to a boil and then lower to a gentle simmer for ~10 minutes until the cranberries burst. Leave to cool.
The sauce will naturally thicken as it cools, and you should end up with a glistening, citrusy, and sweet sauce.
The Cook
Grab three plates or mixing bowls. Beat three eggs into one, empty the panko breadcrumbs into the other, and decant flour into the last; ensuring you generously season the flour with salt and black pepper. This will be your schnitzel station. Dip each turkey schnitzel into the flour, coating well, before fully submerging both sides in egg, and then coating in breadcrumbs. Leave the turkey breasts aside on a tray.
Decant a layer of groundnut oil into a pan (enough to shallow fry), and turn the heat to medium. Once hot, gently add the turkey and cook until golden brown on one side, this should take 2 to 3 minutes on each side. Add a knob of butter to the pan and flip the turkey to cook the other side; the butter should begin to effervesce and you can start basting the turkey with the butter using a spoon. Once cooked, remove the schnitzel and place it onto a kitchen towel to remove grease. Season the breast with salt and pepper.
To serve, cut open the schnitzel, watch the brie ooze from the centre, and add a generous dollop of cranberry sauce on top. Enjoy.
If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this recipe please share it.
Thanks for reading,
Conor