Turkey Schnitzel with Plum Balsamic Sauce

5 from 7 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


  • 2 Turkey schnitzel
  • Salt and pepper
  • 0,5 tbsp Clarified butter
  • For the sauce:
  • 150 g Plums
  • 1 piece Onion
  • 1 tbsp Brown sugar
  • 1 tbsp Butter
  • 60 ml Red wine
  • 150 ml Poultry or vegetable broth
  • 2 tbsp Balsamic vinegar
  • Salt and pepper
  • A few stalks of fresh thyme or 12 teaspoons of dried thyme
  • 2 tsp Cornstarch


  • Wash and clean the plums and quarter 3 of them, set aside. Dice the remaining fruits. Heat the clarified butter in a pan, salt the turkey schnitzel and fry on both sides. Take out and keep warm.

For the sauce:

  • Caramelize the sugar and butter in the roasting set and briefly sweat the quartered plums, remove them and set aside.
  • Finely dice the onion, sauté in the roasting dish and deglaze with red wine, allow to reduce. Pour in the poultry or vegetable stock and add the fruits, bring to the boil briefly. Season with salt and pepper and add the balsamic vinegar and thyme.
  • Put the schnitzel in the sauce and, with the lid on, let it simmer for about 5 - 7 minutes.
  • Mix the cornstarch with a little water and use it to thicken the sauce. Arrange the schnitzel on the sauce mirror and serve with the caramelized fruits that have been set aside.
  • Noodles or boiled potatoes tossed in a little butter, sprinkled with fresh, finely chopped parsley, taste great with it. A fresh, colorful autumn salad tastes good with it.


  • Roughly chop some walnuts and roast them in a coated pan, remove from the pan and set aside. Sprinkle the schnitzel with it before serving.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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