Turkey schnitzel with winter slaw

Name: Turkey schnitzel with winter slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250 g new potatoes; 1 tbsp sunflower oil, plus 2 tsp; 1 medium British Blacktail Free Range Egg; 50 g soft white breadcrumbs; 30 g Parmigiano Reggiano, finely grated; 300 g pack essential British Turkey Breast Strips; 1 tsp Duchy Organic Wholegrain Mustard with Honey, heaped; 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); 100 g brussel sprouts, halved and shredded

This healthy version of a classic schnitzel is a must-try during the winter season. The crispy turkey is accompanied by a tangy slaw and soft new potatoes, giving you all the right festive flavours married together.

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Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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 tsp Duchy Organic Wholegrain Mustard with Honey, heaped
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 brussel sprouts, halved and shredded

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.
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).
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.

Cook’s tip

Cook’s tip
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.

Typical values per serving when made using specific products in recipe