Schnitzel Bird

I grew up in a German household, eating German food. When I was a youngster, my favorite dish by far was wiener schnitzel: veal scallops coated with crisp bread crumbs, served with a squeeze of lemon and a side of French fries. I’ve updated my old favorite using readily available turkey cutlets (slices from the whole breast) and the exquisitely crunchy Japanese bread crumbs, panko.

French fries are still an appropriate side, but parsley potatoes and sweet-and-sour red cabbage (store-bought, the kind packed in jars; it’s really good, I promise) make for a more grown-up meal. Serve with a dry white wine and end with your favorite berries topped with lightly sweetened whipped cream. Guten appetit!

MENU

Turkey Schnitzel

Parsley Potatoes

Sweet and Sour Red Cabbage

Seasonal Berries and Whipped Cream

Turkey Schnitzel

Active Work and Total Preparation Time: 30 minutes

Look for panko at Asian markets and well-stocked supermarkets.

1/3 cup oil

2 tablespoons butter

1 1/4 pounds turkey cutlets

Salt, pepper

1/3 cup flour

2 eggs, beaten

3/4 cup panko (Japanese bread crumbs)

1 lemon, cut into 4 wedges

* Heat oil and butter in large skillet over medium-high heat.

* Season cutlets with salt and pepper to taste. Dredge cutlets with flour, shaking off excess. Dip in eggs, then panko. Place cutlets in hot skillet and cook until browned, about 4 minutes per side. Drain briefly on paper towels. Serve with lemon wedges.

4 servings. Each serving: 339 calories; 277 mg sodium; 183 mg cholesterol; 17 grams fat; 17 grams carbohydrates; 30 grams protein; 0.01 gram fiber.

Parsley Potatoes

Active Work Time: 5 minutes * Total Preparation Time: 25 minutes

1 1/2 pounds small boiling potatoes

2 tablespoons butter

Salt, pepper

3 tablespoons chopped parsley

* Cover potatoes with water in medium saucepan. Bring to boil, then lower heat and simmer, covered, until potatoes are tender, about 20 minutes.

* Drain potatoes and return to pan over low heat. Add butter, salt and pepper to taste and parsley and shake or stir to coat thoroughly.

4 servings. Each serving: 85 calories; 136 mg sodium; 16 mg cholesterol; 6 grams fat; 8 grams carbohydrates; 1 gram protein; 0.22 gram fiber.

GAME PLAN

30 minutes before: Whip cream for dessert and refrigerate. Beat eggs.

25 minutes before: Put potatoes on to cook. Chop parsley. Measure out flour and panko. Cut lemon in wedges.

15 minutes before: Heat oil and butter. Dredge turkey in flour, egg and bread crumbs.

10 minutes before: Cook cutlets. Heat cabbage in saucepan over medium-low heat.

Just before serving: Add butter, salt, pepper and chopped parsley to potatoes.

INGREDIENTS

Shopping List

Seasonal berries

1 jar sweet-and-sour red cabbage

Panko (Japanese bread crumbs)

1 1/2 pounds small boiling potatoes

1 1/4 pounds turkey cutlets

Staples

Butter

Whipping cream

Eggs

Flour

Lemon

Oil

Parsley

*

Plate and napkin from Windows, Pasadena.