Breaded Turkey Escalope Sandwich Recipe

Here’s a wonderful recipe if you’re looking to try something new and take advantage of our special offer this week – our Breaded Turkey Escalope. This turkey escalope sandwich recipe is a delicious choice for something quick and flavourful.

INGREDIENTS

2 turkey breast steaks
2 eggs
110g (4oz) plain flour
340g (11 1/2oz) fine white breadcrumbs
150ml (5fl oz) vegetable oil
2 pinches salt

For the parsnip crisps
3 parsnips, peeled
400ml (14fl oz) vegetable oil
1 pinch salt

For the cranberry and caper mayonnaise
180g (6oz) light mayonnaise
15g (1 tbsp) dried cranberries, chopped
15g (1 tbsp) capers, chopped

For the ciabatta
1/2 ciabatta loaf
240g (7 1/2oz) baby spinach

METHOD

 

1. For the parsnip crisps, use a mandolin or vegetable slicer, slice the parsnips into thin rounds.
2. Place a saucepan over a high heat and add the vegetable oil, heat until the oil reaches 180°C.
3. Add the parsnips and fry until crisp – you may have to do this in batches - roughly 2-3 minutes. Drain on kitchen towel, season with a pinch of salt and keep aside.
4. Put each turkey steak in a re-sealable bag. Beat gently with a meat mallet or rolling pin until half cm thick, being careful not to be too aggressive. Let your little helper gently bash the turkey meat in this step, but make sure you oversee them to ensure their fingers don’t get in the way.
5. To make an egg wash, crack 2 eggs into a mixing bowl and beat with a pinch of salt and water. Add the breadcrumbs and flour onto 2 separate plates.
6. Rub the meat with salt and pepper and coat in flour - dust off any excess - then dunk into the egg wash. Roll each breast in breadcrumbs until evenly coated all over and place on a baking tray.
7. Put a big pan over a medium heat and pour in vegetable oil until half cm deep. Fry the turkey schnitzels on one side for two minutes until lightly golden, turn and repeat. Ensure the turkey is cooked through, with no pink showing.
8. Take the schnitzels out of the pan and place on a cooling rack to drain.
9. Meanwhile, mix the capers and cranberries into the mayonnaise and put aside. This is a simple enough step for you to let the kids do while you get on with slicing the ciabatta.
10. Slice the ciabatta in half lengthways and spoon on and spread the cranberry and caper mayonnaise on the bottom half.
11. Put the baby spinach on the mayonnaise and top with the turkey schnitzels. Sandwich together to make one large sandwich then cut into four uniformly-sized smaller sandwiches.
12. Make the sandwiches into smaller portions if too big for the kids and arrange onto plates with the parsnip crisps.

 

Recipe originally found at: https://www.greatbritishchefs.com/recipes/turkey-schnitzel-recipe