Low Sodium Turkey Schnitzel

Crisp, golden, and packed with flavor, this Low Sodium Turkey Schnitzel is a lighter, heart-healthy twist on the classic dish. Made with tender turkey breast cutlets pounded thin and coated in a seasoned panko breadcrumb mixture, this recipe eliminates excess salt without sacrificing taste. Infused with hints of garlic, onion, and smoked paprika, the schnitzel achieves a perfectly crunchy exterior and juicy interior, thanks to a quick pan-fry in just a modest amount of neutral oil. Ready in only 30 minutes, it's an easy weeknight dinner that pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. Served with a squeeze of bright lemon and optional parsley garnish, this low-sodium alternative is both wholesome and irresistibly satisfying.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Turkey breast cutlets
• 0.5 cups All-purpose flour
• 1 cups Unsalted breadcrumbs (preferably panko)
• 2 large Eggs
• 2 tablespoons Milk (low-fat or unsweetened plant-based)
• 1 teaspoons Garlic powder
• 1 teaspoons Onion powder
• 0.5 teaspoons Smoked paprika
• 0.5 teaspoons Black pepper
• 3 tablespoons Neutral oil (e.g., avocado, canola, or vegetable)
• 1 whole Fresh lemon wedges (for serving)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Place turkey breast cutlets between two sheets of plastic wrap or parchment paper and gently pound them using a meat mallet or rolling pin until they are about 1/4 inch thick. Set aside.

Step 2

Set up a breading station with three shallow plates or bowls. In the first plate, add the all-purpose flour. In the second plate, whisk together the eggs and milk. In the third plate, mix the breadcrumbs, garlic powder, onion powder, smoked paprika, and black pepper.

Step 3

Dredge each turkey cutlet in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture to coat evenly. Repeat with all the cutlets and set them aside on a clean plate or tray.

Step 4

Heat 2 tablespoons of the neutral oil in a large nonstick or cast-iron skillet over medium heat. Once the oil is shimmering, add two schnitzels to the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F).

Step 5

Place the cooked schnitzels on a paper towel-lined plate to drain any excess oil. Add the remaining tablespoon of oil to the skillet and cook the remaining two schnitzels in the same manner.

Step 6

Serve the schnitzels hot with fresh lemon wedges on the side for squeezing over the top. Optionally, garnish with chopped parsley for added color and flavor.

Step 7

Pair with a side of roasted vegetables, mashed potatoes, or a crisp green salad for a complete low-sodium meal.

Nutrition Facts

Serving size	(782.9g)

Amount per serving	% Daily Value*
Calories	1708.4

Total Fat 62.7g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat g
Cholesterol 653.2mg	0%
Sodium 382.4mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 8.1g	0%
Total Sugars 7.4g
Protein 153.1g	0%

Vitamin D 94.5IU	0%
Calcium 227.7mg	0%
Iron 12.3mg	0%
Potassium 1942.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 35.5%

Carbs: 31.7%