For the breading, prepare three plates with flour, the egg whisked with a dash of milk and the pumpkin seeds mixed with breadcrumbs. Mix some oil with salt, pepper, herbs and chilli in a cup to taste.
Line a baking sheet with parchment paper, brush the parchment paper with the oil mixture so that the schnitzel does not stick during baking.
Cut the turkey breast into schnitzel or medallions, or wash the finished turkey schnitzel and pat dry. Season with salt and pepper. First turn in the flour, then pull through the egg-milk mixture and then roll in the crumbly-pumpkin seed mixture.
Place the breaded raw schnitzel on the oiled baking paper and brush with the remaining oil mixture. They shouldn`t swim in the oil, just be slightly wetted.
Fry the schnitzel for 20-30 minutes (depending on the thickness of the meat) at around 200 ° C in the oven. After about half the time (when the top is already nice and crispy), turn the schnitzel over and bake on the other side until crispy.
A fresh green salad with pumpkin seed oil, croquettes and / or potato salad goes very well with it.
If there is still breading (flour, egg, breadcrumbs) left over, you can also cover mushrooms with it, brush with a little oil and add this to the schnitzel for 10 minutes. That would be a delicious vegetarian alternative that also tastes very good as a side dish.
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