Turkey Schnitzel with Spaetzle and Celery Root Slaw by Chef Shahir Massoud

Serves 4


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For the Schnitzel:

1 Butterball Easy Fresh Boneless Turkey Breast1 cup breadcrumbs1 tsp dried parsley1 tsp mustard powder1/2 tsp garlic powder1/4 tsp white pepper1/4 tsp nutmeg2 eggs, scrambled1 Tbsp Dijon mustard1 cup all-purpose flour3 Tbsp olive oil2 Tbsp butter

For the Spaetzle:

1 cup all-purpose flour2 eggs1/4 cup milk2 Tbsp butter2 Tbsp parsley, freshly chopped

For the Celery Root Slaw:

1/2 head red cabbage, finely sliced1 small celery root, peeled and julienned1/4 cup mayo2 Tbsp olive oil1/3 cup apple cider vinegar1/2 tsp celery saltSalt and pepper to taste


  1. Slice Butterball boneless turkey breast into 4 even pieces. Place each piece between plastic wrap and use a meat mallet to pound out until very thin (about a 1/4").

  2. Mix breadcrumbs, dried parsley, mustard powder, garlic powder, white pepper, and nutmeg together in a bowl. In a separate bowl, combine the eggs and Dijon mustard. To bread the schnitzel, dip each piece of flattened turkey into flour then egg mixture, followed by the seasoned breadcrumbs. Repeat until all 4 schnitzels have been breaded and set aside.
  3. In a large skillet, heat oil and butter over medium high. Once hot, add schnitzel and cook for 3-4 minutes. Flip and cook for another 2-3 minutes, or until the internal temperature reaches 165˚F/74˚C. Remove and season hot schnitzel with salt.
  4. To make spaetzle, combine the all-purpose flour, eggs, and milk. Over a pot of salted, boiling water, pass mixture through a colander to form a miniature dumpling shape. Allow to boil for 2 minutes (working in batches) then pull out spaetzle with a slotted spoon. Transfer to a bowl with butter and parsley, then mix with a bit of salt and pepper to taste. Set aside.
  5. Toss together cabbage, celery root, mayo, olive oil, vinegar, celery salt, and salt and pepper until combined (this can be done a few hours in advance). To serve, plate schnitzel with a fresh lemon wedge, and some spaetzle and slaw. Enjoy!