| Portions |
|---|
| 4 |
Ingredients
For the Salad
- 1 lemon
- 3 tablespoons white vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon sugar
- ¼ cup canola or olive oil
- Salt & pepper
- ½ small red onion, thinly sliced
- ¼ green cabbage, shredded
- 1 cup thinly sliced cucumber
For the Schnitzel
- Canola oil
- 1kg boneless skinless turkey breast
- 1 cup all-purpose flour
- ½ teaspoon garlic powder
- 2 eggs
- 4 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 cups panko
Directions
- Cut the lemon in half and add the juice of one half to a large bowl along with the vinegar, mustard, and sugar. Whisk in the oil, season with salt and pepper, and toss in the onion, cabbage, and cucumber. Set aside at room temperature to lightly pickle while you prepare the turkey schnitzel.
- Heat your oven to 200ºF and line a sheet pan with a cooling rack.
- Cut your turkey breasts into 4 approximately equal pieces. Working with one piece at a time, cover the turkey with a piece of parchment paper or plastic wrap and, using a meat mallet, a heavy bottomed skillet, or a rolling pin, pound the turkey till ¾ cm thick. Season with salt and pepper and set aside.
- Place a large cast iron skillet or heavy bottomed sauté pan over medium heat and add in about 1 cm of oil.
- Set up a dredging station by laying out 3 shallow dishes. In the first, add the flour and garlic powder and season with salt and pepper. In the second, beat together the eggs, mayonnaise, and mustard. Add the panko to the third bowl. Working with one piece of turkey at a time,
- Fry the turkey in batches to avoid overcrowding the pan for 3 to 4 minutes per side or until golden and cooked through. Transfer the cooked turkey to the cooling rack and place in the oven to keep warm while you fry the rest.
- Cut the remaining lemon half into wedges and serve with the schnitzel and the pickled slaw on the side.