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There's lots to enjoy about Luke Tipping's gourmet take on sandwich and crisps, not least the cranberry and caper mayo - which perfectly dresses the turkey and ensures the sandwich is not dry

Method
1.
For the parsnip crisps, use a mandolin or vegetable slicer to cut the parsnips into thin discs
2.
Place a saucepan over a high heat and add oil, heat until the oil reaches 180°C, testing with a sugar thermometer
3.
Add the parsnips in batches and fry until crisp, approximately 2-3 minutes. Drain on kitchen towel, season with a pinch of salt and set aside
4.
Place each turkey steak in a resealable bag. Beat gently with a meat mallet or rolling pin until 1/2cm thick, being careful not to tear all the way through the meat
Room for a little one
Let your little helper gently bash the turkey meat in this step, but make sure you supervise them to ensure their fingers don’t get in the way
5.
Crack 2 eggs into a mixing bowl and beat with a pinch of salt and drop of water to make an egg wash. Add the breadcrumbs and flour to separate plates
6.
Season the meat and coat in flour, dusting off any excess, then dip into the egg wash. Evenly coat the turkey in the breadcrumbs and set aside on a baking sheet
VideoVideo: Crumb meat or fish
7.
Place a large pan over a medium heat and add oil until 1/2cm deep. Shallow-fry the turkey schnitzels on one side for 2 minutes until lightly golden, turn and repeat to cook the other sides
8.
Remove the schnitzels from the pan and place on a wire rack to drain
9.
For the mayonnaise, mix the cranberries and capers into the mayonnaise and set aside
Room for a little one
This is a simple step for the kids to do, let them stir the mayonnaise ingredients together while you get on with slicing the ciabatta for the next step
10.
Slice the ciabatta lengthways and spread the cranberry and caper mayonnaise across the bottom layer
11.
Place the spinach on the mayonnaise and top with the turkey schnitzels. Press down the other half of the ciabatta to make 1 big sandwich then cut into 4 equally-sized smaller sandwiches
12.
Cut the sandwiches into smaller portions if necessary and serve with the parsnip crisps
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Ingredients

Turkey schnitzels

Parsnip crisps

Cranberry and caper mayonnaise

  • 180g of light mayonnaise
  • 1 tbsp of dried cranberries, chopped
  • 1 tbsp of capers, chopped

Ciabatta

Equipment

  1. Sugar thermometer

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Nutrition (per Portion)

Calories

685
34%

Sugars

11g
13%

Fat

20g
29%

Saturates

3g
16%

Salt

2968mg
49%
of an adult's guideline daily amount
A sandwich recipe combining turkey schnitzel and a sweet and tangy cranberry-caper mayonnaise and served with homemade parsnip crisps

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