Breaded Turkey Escalope with Green Slaw Recipe
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
Preheat the oven to 150C/130C Fan/Gas 2.
For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl.
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.
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.
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