Turkey schnitzel sandwich
by
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
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
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
Equipment
- Sugar thermometer
Method
1
For the parsnip crisps, use a mandolin or vegetable slicer to cut the parsnips into thin discs
- 3 parsnips, peeled
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
- 1 pinch of salt
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
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
- 1 pinch of salt
- 1 pinch of black pepper
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
- 180g of light mayonnaise
- 1 tbsp of dried cranberries, chopped
- 1 tbsp of capers, chopped
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
- 240g of baby spinach
12
Cut the sandwiches into smaller portions if necessary and serve with the parsnip crisps
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© Great British Chefs 2019