In general, I love nutty schnitzels because coating a schnitzel in any nut variety before pan frying adds wonderful flavor and crunch.
Serve it with mashed potatoes or sweet potatoes, the green vegetable of your choice. I recommend green beans with a splash of olive oil, a squeeze of lemon, topped with kosher salt and freshly ground black pepper. There. Now you have yourself a mini feast.
Here’s a time-saving tip:
Make the roux ahead of time, and the dish takes less than half an hour to make. Said no one ever about a Thanksgiving dinner.
Shut the front door.
Many German sauces and soups are flavored with a dark roux. Don’t be intimidated by the fancy name. Roux is easy to make. You will find a recipe for a dark roux included in the printable recipe card below.
The mild turkey flavor in this Turkey Cashew Schnitzel is the perfect complement to a creamy, crunchy cashew coating. The last of the tarragon from my garden adds an anise-like flavor to the cream sauce. The dark roux in the sauce deepens its flavor. If tarragon is too hard to find, or if you are not crazy about the flavor, substitute your favorite herb.
Less kitchen time equals a happier Thanksgiving.
Turkey Cashew Schnitzel
Ingredients
- 1 cup unsalted raw cashew nuts plus some for garnish
- 1 large egg
- Salt and white pepper to taste
- 4 turkey breasts thinly cut
- 8 tablespoons all-purpose flour
- 3 tablespoons canola oil
- 2 cups water
- 4 tablespoons turkey broth
- 4 tablespoons dark roux*
- 1/4 cup heavy cream
- 1 teaspoon chopped fresh tarragon plus some sprigs for garnish
- *See recipe in notes
Instructions
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If the turkey breasts are uneven in thickness, pound them until they are thin and even.
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Rinse the turkey breasts and pat them dry.
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Season each breast with salt and white pepper on both sides.
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Place three deep plates by the stovetop.
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Chop the cashews into small pieces and spread them out on a plate.
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Whisk the egg in a small bowl with salt and pepper.
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Pour into a second plate.
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Pour the all-purpose flour evenly onto the third plate.
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Whip the cream until stiff peaks form. Set aside.
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Heat the oil in a large shallow skillet over medium heat.
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When the oil is sizzling, turn the heat down to low.
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Dredge each seasoned turkey breast first in flour, then in the beaten egg, then in the chopped cashews.
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Place them in the pan and fry for 3-4 minutes on each side until they are cooked through and the cashew crust is golden brown.
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Transfer to a serving plate and cover with aluminum foil. Store in a warm place.
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Add the water to the pan.
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Then add the turkey broth and stir in the dark roux.
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Stir in the whipped heavy cream and the fresh tarragon.
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Let simmer for a couple of minutes.
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Season with salt and pepper to taste. Remove from heat.
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Uncover the turkey schnitzel and pour the sauce over the top or serve on the side.
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Garnish with raw cashews and fresh tarragon sprigs and serve.
Recipe Notes
*To make the dark roux:
1 cup vegetable oil
1/2 cup flour
Directions:
Heat the oil in a heavy-bottomed skillet over medium-high heat until tiny bubbles form in the oil. If you want to be more precise and use a thermometer, heat the oil to 300F.
Carefully add the flour a bit at a time. Stir slowly and constantly until the roux becomes a deep caramel color. You do not want it to turn a chocolate color. The darker the roux, the less thickening power it has. In this case, the roux is added to this sauce recipe for flavor.
Remove from the heat. Use immediately or transfer to a jar and store in the refrigerator for future use. Note: Bring the roux to room temperature before using. If you would like a thicker sauce, stir in more cream and/or all-purpose flour.
So, do you like this Turkey Cashew Schnitzel in Tarragon Cream sauce? Then also check out some of these other delicious recipes:
CREAMY QUINCE HORSERADISH TURKEY BREAST
ALLSPICE CASHEW FRENCH MACARONS WITH HONEY BUTTERCREAM FILLING
TURKEY IN APPLE BRANDY SAUCE
