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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.
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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
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
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
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
Luke describes his style as ‘very natural, very seasonal and free flowing’
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Turkey schnitzel sandwich
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