Breaded Turkey Escalope with Green Slaw Recipe
INGREDIENTS
For the green slaw
½ white cabbage, finely shredded
40g kale, stems removed, finely shredded
40g spinach, finely sliced
2 tbsp finely chopped flatleaf parsley
For the dressing
4 tbsp mayonnaise
3 tbsp soured cream
1 tsp Dijon Mustard
1 tbsp white wine vinegar
Lemon wedges to serve
METHOD
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Preheat the oven to 150C/130C Fan/Gas 2.
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For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl.
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For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside.
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Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way.
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Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over.
Recipe originally found at: https://www.bbc.co.uk/food/recipes/turkey_schnitzel_86248