This recipe for Turkey Schnitzel with Lemon & Dill Potatoes is a wonderful WW recipe that I have adapted to suit what ingredients I had available at the time.
A Healthy Low-Fat Midweek Family Meal
This recipe for Turkey Schnitzel with Lemon & Dill Potatoes is a wonderful WW recipe that I have adapted to suit what ingredients I had available at the time.
On the WW site, it’s called Chicken schnitzel with lemon & parsley potatoes, but, as I happened to have some turkey escallops (steaks) in the fridge, and lots of fresh dill, I changed the recipe slightly, so enter my recipe for Turkey Schnitzel with Lemon & Dill Potatoes today.
This delectable recipe is a rather lovely low 8 Smart points on the WW Blue plan, (5 SP on Purple and 11 SP on Green) and is extremely filling – just what you need when you are trying to lose weight.
The addition of the baby potatoes, in a warm potato salad, really adds to the feeling of being full and satisfied, and by adding zero point cornichons (gherkins; dill pickles) it gives a lovely Scandinavian or German feel to the dish.
I have enjoyed many a pork schnitzel on my travels, and when I lived in Germany. And, you can eat a well made schnitzel cold as well as hot or warm. I’ve also enjoyed a cold schnitzel sandwich the next day, with lots of salad and pickles – which is delicious!
However, this recipe is slightly nicer, in my humble opinion, when made with turkey escallops, or chicken as the original recipe calls for.
I’ve also discovered that once made, cooked and cooled, these schnitzels freeze beautifully too. Layer them with greaseproof paper, pop them in a zip lock bag or in a container, and then just defrost overnight before hearing them up in a warm oven.
This recipe makes a FABULOUS picnic dish, complete with salad and assorted pickles, AND a crusty loaf of bread (or bread rolls) for sandwich making if desired.
For a comforting winter or cold weather meal, served these Turkey Schnitzels with steamed cabbage and creamy mashed potatoes for a filling midweek family meal.
To make the recipe gluten free, use a GF flour and a crushed cornflake crumb. And, if you don’t have any panko crumbs, then use normal bread crumbs, which work just as well.
I hope today’s recipe for Turkey Schnitzel with Lemon & Dill Potatoes has piqued your taste buds, and has inspired you to make this recipe, diet or no diet, as it really is a fabulous dish.
Notes and Serving Ideas
- For a comforting winter or cold weather meal, serve with steamed cabbage and creamy mashed potatoes for a filling midweek family meal.
- To make the recipe gluten free, use a GF flour and a crushed cornflake crumb.
- If you don’t have any panko crumbs, then use normal bread crumbs, which work just as well.
- Use chicken breasts instead of turkey steaks or escallops.
- You can also use pork steaks or escallops too.
- In place of fresh dill, use fresh parsley in the potatoes.
- Serve with lemon wedges, cornichons or gherkins (dill pickles)
More Diet, 5:2 and WW Recipes
- 5:2 Diet & WW Chicken Merguez Meatballs
- Healthy Cajun Chicken Salad
- Coconut, Ginger and Spinach Dhal
- Healthy Turkey Ragu Nachos
WW Chicken Mergeuz Meatballs with Couscous and Griddled Vegetables 
Healthy Cajun Chicken Salad 
Coconut, Ginger and Spinach Dhal 
Healthy Turkey Ragu Nachos
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Recipe for Turkey Schnitzel with Lemon & Dill Potatoes
Turkey Schnitzel with Lemon & Dill Potatoes
This recipe for Turkey Schnitzel with Lemon & Dill Potatoes is a wonderful WW recipe that I have adapted to suit what ingredients I had available at the time.
This delectable recipe is a rather lovely low 8 Smart points on the WW Blue plan, (5 SP on Purple and 11 SP on Green) and is extremely filling - just what you need when you are trying to lose weight.
The addition of the baby potatoes, in a warm potato salad, really adds to the feeling of being full and satisfied, and by adding zero point cornichons (gherkins; dill pickles) it gives a lovely Scandinavian or German feel to the dish.
Ingredients
- 700g diced new or baby potatoes, skin on
- 4 skinless turkey escallops or turkey steaks
- 2 tablespoons plain white flour, seasoned with salt and white pepper
- 1 free-range egg, beaten
- 90g panko crumbs
- Zest of 1 lemon
- Calorie controlled cooking spray, such as Fry Light
- Juice of 1 lemon
- 3 tablespoons fat-reduced mayonnaise
- 1/2 teaspoon whole grain or Dijon mustard
- 3 tablespoons chopped fresh dill, plus extra to serve
- 4 lemon wedges, to serve
- Salt and ground white pepper, to taste
Instructions
- Boil the potatoes in a large pan of water for 15 to 20 minutes, until tender, and then drain.
- Place the turkey steaks between two sheets of baking paper and bash (flatten) with a tenderising hammer or a rolling pin until they are about 1cm thick (just under 1/2")
- Mix the lemon zest with the panko crumbs and put the seasoned flour, beaten egg and panko crumbs into 3 shallow bowls or dishes.
- Dip each of the turkey steaks in the flour, then the egg and finally the panko crumbs, making sure they are well coated on both sides.
- Mist a large pan with the cooking spray, and place the schnitzels in the pan, frying them over a low to medium heat for about 10 minutes until golden brown and cooked, turning them over half way through the cooking time. (If you don't have a pan big enough to fry all 4 at the same time, keep the cooked schnitzels warm in an oven at about 150C/300F)
- Whilst the turkey is cooking, mix the lemon juice, mayonnaise, mustard and dill in a jug and pour into the drained, cooked potatoes. Mix well and season to taste with salt and white pepper.
- Serve the warm potato salad along side the cooked turkey schnitzels with the lemon wedges and extra dill scattered over the schnitzels.
Notes
For a comforting winter or cold weather meal, serve with steamed cabbage and creamy mashed potatoes for a filling midweek family meal.
To make the recipe gluten free, use a GF flour and a crushed cornflake crumb.
If you don't have any panko crumbs, then use normal bread crumbs, which work just as well.
Use chicken breasts instead of turkey steaks or escallops.
You can also use pork steaks or escallops too.
In place of fresh dill, use fresh parsley in the potatoes.
Serve with lemon wedges, cornichons or gherkins (dill pickles)
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 583Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 103mgSodium 710mgCarbohydrates 82gFiber 9gSugar 7gProtein 28g
mimi rippee says
I love this! I need to schnitzel more often. I shied away from it after not liking any schnitzel I ordered in Germany. The veal was always dry and overcooked. But I finally make pork schnitzel a while back, and used a thicker chop instead of a scallop, and it was crunchy, tender, moist, and quite enjoyable. So I shall try your recipe as well. Love the potatoes!
Karen Burns-Booth says
SNAP! I found veal schnitzel in Germany very dry too, so prefer to use a thicker cut of pork, or turkey like this. Thanks so much for your kind comments, Karen
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks a lovely dish for supper 🙂
Karen Burns-Booth says
VERY healthy too Nic! 🙂