Turkey schnitzel sandwich

PT40M

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Ingredients

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Turkey schnitzels

Parsnip crisps

Cranberry and caper mayonnaise

Ciabatta

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
  • 400ml of vegetable oil
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
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
  • 2 eggs
  • 1 pinch of salt
  • 110g of flour
  • 340g of white breadcrumbs
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
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
  • 150ml of vegetable oil
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
10
Slice the ciabatta lengthways and spread the cranberry and caper mayonnaise across the bottom layer
  • 1 ciabatta loaf
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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