How to make
The turkey schnitzels are washed very well and put in a deep bowl.
In a separate small bowl, put the allspice, wine and salt.
Mix very well until a homogeneous mixture is obtained.
Pour the mixture over the schnitzels, rolling them very well on all sides.
The bowl with the schnitzels is wrapped with foil for fresh storage and left for 3 hours in the refrigerator.
After they are removed from the refrigerator, the remaining liquid is poured.
Beat the eggs until foamy and pour them into a shallow flat plate and tray.
Each schnitzel is rolled in flour, then dipped in egg and finally rolled in breadcrumbs.
Fry the turkey delicacies in preheated oil, turning three times on each side so that they do not burn and cook very well on the inside.
After they are removed from the pan, they are left on kitchen paper to drain from the fat.
The Turkish-Style Schnitzel is served with fresh salad.
