- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: easy
For the fennel slaw
- 3 bulbs fennel, finely sliced
- 1 small red onion, finely sliced
- 2 tbsp small salted capers, rinsed
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp chopped dill
- 3 tbsp mayonnaise
- 1 1/2 tbsp lemon juice
For the schnitzels
- 2 turkey breasts
- 60 g plain flour
- 1 egg
- 2 tbsp milk
- 160 g fresh breadcrumbs
- 3 tbsp chopped flat-leaf parsley
- 3 tbsp chopped oregano
- 1 tbsp butter
- 125 ml olive oil
- bread rolls, to serve
1. For the fennel slaw: Put the fennel, onion, capers, parsley and dill in a bowl. Mix together the mayonnaise and lemon juice and stir through the slaw. Season to taste with sea salt and freshly ground black pepper and set aside until serving.
2. For the schnitzels: Put each turkey breast between two sheets of cling film and flatten slightly with a meat mallet or rolling pin. Cut each piece of turkey in half.
3. Put the flour in a shallow bowl and season with freshly ground black pepper and 1 teaspoon of sea salt. In a second bowl, lightly beat the egg and milk together. Mix the breadcrumbs and herbs together in a third bowl and season with salt and pepper.
4. Dust each turkey fillet in flour, then dip in the egg mixture and lastly turn to coat in the breadcrumbs.
5. Heat the butter and olive oil together in a large non-stick frying pan over medium heat. Cook the schnitzels two or three at a time for 3 minutes on each side until golden brown and cooked through. Drain on paper towels and keep warm while you cook the remaining schnitzels.
6. Serve the schnitzels in bread rolls with the fennel slaw.
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