Turkey schnitzel
Donal Skehan's Turkey Schnitzel is a tasty seasonal dish that makes a great mid-week meal. Serve with shredded winter salad.
Serves 2
Ingredients:
2 skinless turkey breast fillets (about 150g each)100g rustic breadcrumbs (preferably sour dough)3 tbsp freshly grated parmesan1 tbsp freshly chopped flat-leaf parsley1 egg2 tbsp milk25g seasoned flour3 tbsp rapeseed oil
For the shredded winter salad:½ red cabbage, finely shredded1 beetroot, finely shredded1 fennel, finely shreddedDill, chopped1 tbsp red wine vinegar3 tbsp olive oilsea salt and black pepperBaby potatoes, sliced in halfOlive oil
Method:
Flatten the turkey breast pieces slightly by placing them between two sheets of clingfilm and bashing with a rolling pin to make thin escalopes.
Place the breadcrumbs in a bowl with the parmesan and parsley and beat the egg and milk together in a separate bowl. Dust the turkey escalopes in the seasoned flour, then dip in the beaten egg mixture and coat in the breadcrumbs.
Place in a large non stick frying pan over a medium high heat. When the pan is hot add the rapeseed oil and then add the coated turkey escalopes.
Cook for 2-3 minutes on each side, turning once, until the turkey is cooked through and the parmesan crumbs are golden. Drain on kitchen paper.
For the shredded winter salad, shred the red cabbage, beetroot and fennel on a mandolin and place into a bowl with the chopped dill. Add the red wine vinegar, olive oil and season with salt and pepper before mixing well.
Heat some olive oil in a frying pan and add the sliced baby potatoes and season with salt and black pepper. Cook for about 30 minutes until the potatoes are golden and tender.
Serve the schnitzel with the shredded salad and the crispy potatoes on the side.