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Turkey schnitzel with winter slaw
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250g new potatoes
1 tbsp sunflower oil, plus 2 tsp
1 medium British Blacktail Free Range Egg
50g soft white breadcrumbs
30g parmigiano reggiano, finely grated
300g pack essential British Turkey Breast Strips
1 heaped tsp Duchy Organic Wholegrain Mustard with Honey
6 beets from a jar of Baxters Baby Beetroot, halved and thinly sliced, plus 3 tbsp of the pickling liquor
1 doyenne du comice pear (or conference pear)
100g Brussels sprouts, halved and shredded
1. Thickly slice the potatoes, then cook according to pack instructions. Meanwhile, heat ½ tbsp oil in a large non-stick frying pan, over a medium heat. Beat the egg and season. Mix the breadcrumbs and cheese in a shallow bowl or dish.
2. Piece by piece, coat the turkey strips in the egg, then dip into the crumbs and put in the pan. Fry for 2 minutes on each side until crisp and golden (do this in 2 batches; for the second batch, add the remaining ½ tbsp oil and repeat).
3. Whisk together the mustard, 2 tsp oil and 3 tbsp liquor from the beetroot jar and season. Core and thinly slice the pear, then toss with the dressing, beetroot and sprouts. Serve with the turkey strips and potatoes.
This is a low-fat way of adding crunch and flavour to turkey. It also works well with pork cutlets and veal escalopes. You can make a winter Caesar salad by cooking chicken pieces in this way then tossing through torn kale, Caesar dressing and croutons.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2019.