Turkey schnitzel sandwich

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.

First published in 2015

Ingredients

Metric

Imperial

Turkey schnitzels

Parsnip crisps

Cranberry and caper mayonnaise

Ciabatta

Equipment

  • Sugar thermometer

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
  • 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
First published in 2015

Luke describes his style as ‘very natural, very seasonal and free flowing’

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