Lemon herb crusted turkey schnitzels

Lemon herb crusted turkey schnitzels

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  • Serves: Up to 4 people

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Marc Fosh's lemon-herb crusted turkey schnitzels with tzatziki and salad leavesLemon-herb crusted turkey schnitzels with tzatziki and salad leaves

 

Serves: 4
Preparation time: 40 mins
Cooking time: 5 mins


Method

1. Place all the ingredients for the lemon and herb breadcrumbs in the Braun Multiquick 5’s hand blender compact chopper accessory and pulse on the medium speed setting until roughly chopped into breadcrumbs.

2. Place the turkey breasts on a board and cover with cling film. Using a mallet or a rolling pin, bash each fillet to 1⁄2 cm thickness. Place the beaten egg, flour and crumbs in 3 separate bowls. Dip each schnitzel in flour, then in the egg, then in the crumbs, pressing firmly. Place in the fridge for 30 minutes before cooking.

3. In parallel, for the tzatziki, use the Braun Multiquick 5’s hand blender compact kitchen machine with its fine shredding blades to shred the cucumbers.

4. Transfer to a bowl and mix with the yoghurt, garlic and herbs, stirring to combine. Season with salt and pepper to taste.

5. Heat the olive oil and butter in a wide frying pan on medium heat. Fry the turkey for 2-3 minutes until brown, then flip over and fry the other side for a further 2-3 minutes. Serve with tzatziki.

 

Tip

Chicken can also replace turkey in this recipe.

This recipe was prepared using the Braun Multiquick 5’s hand blender chopper accessory and compact kitchen machine with its fine shredding blades.

Ingredients

• 4 turkey breasts
• 35g seasoned plain flour
• 1 large free-range egg,beaten
• 2 tbsp olive oil
• 50g butter

Ingredients for lemon and herb breadcrumbs

• 2 slices of stale bread, roughly torn into 3cm pieces
• 2 garlic cloves
• 1tsp salt
• 1tbsp parsley leaves, chopped
• 1tbsp sage leaves, chopped
• Grated zest of 1organic lemon
• 1tsp olive oil

Ingredients for tzatziki

• 2 medium cucumbers, peeled
• 150g Greek yoghurt
• 2 tbsp chopped mint
• 1 tbsp chopped coriander
• 2 garlic cloves, chopped
• Salt and pepper to season

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