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Turkey Schnitzel with rosemary & lemon potatoes

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375g Turkey breast steaks
3 slices Cold toast Use gluten free bread if required
2 Eggs
2 tbsp Plain flour
for frying & 1 tbsp for potatoes Olive oil
1 Lemon
2-3 sprigs Rosemary
700g Potatoes

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Turkey Schnitzel with rosemary & lemon potatoes

    • Serves 4
    • Easy


    This one isn’t particularly low in calories but it’s so much healthier than any of the commercially available frozen breaded turkey or chicken products. These have tons of salt and additives added. So if your kids love this sort of dinner as a treat, this is a great alternative.

    You can make this in advance and freeze. They re-cooked really well straight from frozen so again they make an excellent alternative to a frozen turkey twizzler.

    I also include a tasty recipe for crunchy rosemary roast potatoes which are a great accompaniment.

    You could use gluten free breadcrumbs to make this suitable for someone with coeliac disease. Obviously choose dairy free bread if aiming to cook for someone who requires to avoid cows milk protein or lactose. If you are catering for someone with an egg allergy, instead of using the egg in crumbing, use some milk or buttermilk.

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    Prepare the potatoes

    Chop the potatoes into 1 inch dice (there's no need to peel them!). Roughly chop the rosemary and mix with the potatoes along with 1 tbsp of olive oil and the juice of 1 lemon. Spread onto a baking sheet and roast in the oven for 30-40 minutes at 190degC until golden brown. Turn the potatoes half way through the cooking time,


    Make the schnitzel

    Make the breadcrumbs by placing the cold toast into a mini-chopper or food processor and blending until fine. Using a meat mallet or rolling pin, bash the turkey breast steaks out until they are around 1/2 inch thick. At this stage you can decide if you want to leave each of the breast steaks in one piece or if you want to cut into smaller portions (perhaps for the kids). You could even cut into fun shapes.

    Breadcrumb the turkey by dusting in flour, coating in egg and then breadcrumbs. Shallow fry in olive oil until golden brown. This should only take 5-6 minutes on each side.

    Serve with the potatoes and your choice over veg. Corn on the cob is a particular favourite!

    Alison Lyles

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