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Forum
-> Recipe Collection
-> Chicken/ Turkey
Mrs Bissli
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 Sun, Oct 19 2008, 4:31 pm
I usually make my own schnitzels with chicken, but my butcher only had
turkey this time. Now the meat has similar thickness and pre-flattened,
but the turkey one came out hard like rubber.
Was I supposed to hammer the turkey? (I doubt this as I don't have to
do this with the chicken schnitzel piece). Also the breadcrum didn't
stick enough for the turkey ones.
Has anyone had the same problem? Any suggestions?
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Tamiri
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Sun, Oct 19 2008, 4:43 pm
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Turkey breast dries out very quickly. Very little fat. As you probably know, in Israel cutlets are (generally) only chicken. They sell whole turkey breasts here, or ground, but never (?) in cutlets. In fact, when turkey breast was on sale and I had the guy cut it up for me for stir-fry, he looked at me kinda funny and told me it would not be good (it's fine if you cook it for just a bit).
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drumjj
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Sun, Oct 19 2008, 4:59 pm
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I usually always use chicken bc its much softer than the turkey
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