Method

1. 1

   Pat the turkey cutlets dry. Season both sides with the salt and pepper.

   2 min
2. 2

   Set the flour, beaten egg, and breadcrumbs in three shallow dishes. Coat each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere.

   6 min
3. 3

   Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Fry the cutlets in batches without crowding, about 3 minutes per side, until golden and the thickest part reaches 165°F.

   8 min75°C
4. 4

   Thinly slice the apple and fennel. Whisk the lemon juice, olive oil, and honey together, then toss with the apple and fennel.

   5 min
5. 5

   Drain the schnitzel briefly on a paper towel-lined plate and serve with the apple-fennel slaw.

   1 min

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