Turkey Schnitzel Recipe - Great British Chefs

Main
easy
4
40 minutes

PT40M

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.

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Ingredients

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Metric

Imperial

Turkey schnitzels

2 turkey breast steaks
2 eggs
110g of flour
340g of white breadcrumbs, fine
150ml of vegetable oil
2 pinches of salt
1 pinch of black pepper

Parsnip crisps

3 parsnips, peeled
400ml of vegetable oil
1 pinch of salt

Cranberry and caper mayonnaise

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

Ciabatta

1 ciabatta loaf
240g of baby spinach

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Sugar thermometer

For the parsnip crisps, use a mandolin or vegetable slicer to cut the parsnips into thin discs

3 parsnips, peeled

Place a saucepan over a high heat and add oil, heat until the oil reaches 180°C, testing with a sugar thermometer

400ml of vegetable oil

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

1 pinch of salt

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

2 turkey breast steaks

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

2 eggs
1 pinch of salt
110g of flour
340g of white breadcrumbs

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

1 pinch of salt
1 pinch of black pepper

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

150ml of vegetable oil

Remove the schnitzels from the pan and place on a wire rack to drain

For the mayonnaise, mix the cranberries and capers into the mayonnaise and set aside

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

Slice the ciabatta lengthways and spread the cranberry and caper mayonnaise across the bottom layer

1 ciabatta loaf

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