Turkey schnitzel with green slaw
Description
White cabbage, kale, spinach and parsley ring the changes in this green slaw accompanying breadcrumbed turkey escalopes.
Ingredients
- 4 thin turkey breast escalopes, about 120g/4½oz each
- 2 large free-range eggs
- 4 tbsp milk
- 150g/5½oz brown breadcrumbs
- 30g/1oz parmesan, finely grated
- 30g/1oz white sesame seeds
- 2 tbsp finely chopped flatleaf parsley
- 3 tbsp light olive oil
- salt and freshly ground black pepper
- 4 tbsp mayonnaise
- 3 tbsp soured cream
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- ½ white cabbage, finely shredded
- 40g/1½oz kale, stems removed, finely shredded
- 40g/1½oz spinach, finely sliced
- 2 tbsp finely chopped flatleaf parsley
- to serve
- 1 lemon, cut into wedges
Directions
- Preheat the oven to 150C/130C Fan/Gas 2.
- Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning.
- Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over.
- For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl.
- For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside.
- Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way.
- Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over.
