Wild Turkey Falafel-Spiced Schnitzel with Tahini Aioli

Crispy, flavorful, and satisfying, this sandwich borrows flavors and methods from a number of cuisines

This recipe has been on my thoughts for a very long time. I’ve at all times discovered the herbaceous crunchiness of falafel in a sandwich to be eminently pleasing, identical to the wealthy crunchiness of a schnitzel on a sandwich. Why not mix the 2 into one thing greater than the sum of its elements?

Since a flat cutlet appears to work a lot better inside a bun somewhat than on a wrap (which is greatest suited to spherical falafel balls), I made a decision to pair it with eggy, wealthy challah buns, studded with sesame. In case you can’t discover challah buns the place you might be, be happy to switch them with thickly sliced challah bread, or with a extra commonplace sesame roll. To finish the flavour profile, a easy aioli constructed from tahini, lemon, garlic, and mayo actually ties the entire sandwich collectively. Like a bit bit of warmth? Slather on some harissa paste and really feel the burn! 

Wild turkey breast is the right candidate for being was schnitzel, particularly if obtained from a mature tom. The act of gently pounding slices of turkey breast flat with a meat mallet goes an extended approach to tenderizing what could be a fairly robust minimize of meat. Breast meat from hens and jakes doesn’t essentially want a lot tenderizing, however nonetheless makes for nice schnitzel. 

One of the best ways to do that is to take a big plastic zip-lock bag and use a knife to slice the perimeters open, leaving you with the underside seam as a hinge. This plastic will hold the cutlet stationary and also will cease items of uncooked meat from flying throughout your kitchen. You don’t need to be scraping goobers of desiccated turkey meat off of your kitchen ceiling with a razor blade… belief me. Skinny plastic wrap, wax paper, and clear kitchen towels can even work, however are inclined to get chopped up and make a multitude. 

Open the aforementioned bag like a guide and place a ½”-thick slice of turkey breast within the heart of 1 facet. Fold the opposite facet over in order that the turkey is sandwiched between the plastic. Use the flat facet of a meat mallet (alternatively, you need to use a rolling pin, wine bottle, or rubber mallet) to softly pound the breast, angling the strikes in order that they push outwards. No must wale on it, simply constant, agency strikes. As soon as your complete piece of meat is pounded to about ¼” thickness, flip it over to examine for any thick elements that may be hiding ,and handle them if needed. 

The fantastic thing about this utility is that it’s comparatively common. The identical method can be utilized to nice impact on any lean piece of meat—robust or not. I’ve “schnitzeled” grouse breasts, pheasant, goose, duck, venison, wild and home pork, rooster, beef, dove, and even sailfish! 

You simply should watch out as a result of some strong items of meat require a stronger hand, whereas others—like grouse and fish—want little greater than a agency tapping. If the piece of meat you might be utilizing is decidedly robust and a bit gnarly, you need to use the toothed facet of the meat mallet to essentially pound it into submission. The ensuing cutlets come out like dice steak. 

When buying a meat mallet, search for ones with a toothed facet and a flat facet on the top, and with good heft—you need gravity to do the be just right for you. Someplace within the $15-30 vary will in all probability do you properly. They’ll additionally generally be present in thrift shops, as most individuals who inherit them don’t know what to do with them anymore. I’ve seen them on the market for a mere buck or two. 

Usually when making schnitzel, I’ll arrange a three-stage system for breading. Within the first bowl, I’ll have seasoned flour, then crushed eggs, then breadcrumbs. The pounded cutlet first goes into flour, then will get dipped into the crushed eggs, then lastly will get coated in breadcrumbs. These three phases guarantee a crispy coating that received’t slough off within the frying pan. 

Since boxed falafel mixes are a bit floury and a bit breadcrumby, I altered my ordinary plan of action and lowered it to a two-stage system. The uncooked cutlet first will get coated with the falafel combination, then goes for an egg bathtub, after which goes again into the falafel combination. This creates a coating that adheres properly and makes for an additional crunchy finish product. 

My final piece of recommendation is to prepare dinner these schnitzel extra gently than you’ll a typical schnitzel with breadcrumbs. The falafel combine tends to prepare dinner extra rapidly than breadcrumbs, so hold the warmth to medium, and be prepared to show it even decrease if the coating is getting too darkish. You’re not allowed to stroll away from this one!

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