Turkey schnitzel with potato and pea salad
- 600g chat potatoes
- 400g frozen or podded peas
- 4 small turkey steaks or escalopes, or 2 large ones cut in half
- 4 tbsp plain flour
- 1 tbsp finely grated lemon zest
- 1 tbsp finely chopped parsley
- sea salt and pepper
- 1 egg, beaten
- 150g coarse fresh or dry breadcrumbs
- 1 lemon, quartered
- olive oil for frying
For the dressing
- 1 tbsp grain mustard
- 1 tbsp finely chopped parsley
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tbsp lemon juice
If you're not keen on turkey, turn chicken breast fillets into crunchy golden schnitzels instead.
Method
Cut the potatoes in half and cook in simmering salted water for 15 minutes until tender, adding the peas for the last minute.
Flatten each turkey steak slightly with a meat mallet, and trim neatly. Whisk the dressing ingredients in a bowl with sea salt and pepper.
Mix the flour, zest, parsley, salt and pepper on a flat plate. Coat each escalope in flour, then in the egg, and finally in the crumbs. Heat oil in a frying pan and briskly fry each schnitzel for 2 minutes on each side until golden, adding a little extra oil each time.
Drain the potatoes and peas and toss with the dressing. Serve with the turkey and lemon wedges.
Serves 4
