Turkey schnitzel with cranberry ketchup
- December 2023
- Serves 2
- Hands-on time 35 min
Weeknight dinners can be festive too! Dish up golden turkey schnitzels with old-school Russian salad and a tangy cranberry ketchup for an easy midweek dinner with a festive spin. Turkey is an ideal meat for breadcrumbing as it’s so lean, and benefits from the steam pocket created by the breaded coating which keeps the meat appealingly moist.
Next time: try chicken schnitzel with fennel and apple salad.
- 44g (5g saturated)
- 82g (21g sugars)
- 2 medium baking potatoes (about 450-500g total)
- 1 carrot
- 70g frozen peas
- 3 heaped tbsp mayonnaise
- 2 small gherkins, finely chopped, plus a splash of their vinegar
- ½ bunch dill, finely chopped, plus a few sprigs to serve
For the ketchup
- 2 tbsp ketchup
- 2 tbsp cranberry sauce
For the schnitzels
- 2 turkey breast steaks
- 30g plain flour
- 1 medium free-range egg, beaten with a pinch of salt and a splash of milk
- 80g breadcrumbs (fresh or panko)
- Vegetable oil to shallow-fry
- Bring a pan of salted water to the boil. Peel the potatoes, cut into 3cm pieces, then boil for 15 minutes. Peel the carrot, dice into 1cm cubes, then add to the water when the potatoes have 5 minutes left. Add the frozen peas with just 1 minute to go. Drain them all, then add to a bowl with the mayonnaise, chopped gherkins and dill. Stir well with a wooden spoon until the potatoes start to mash into the mayonnaise, then taste and season with lots of salt, pepper and a splash of the gherkin vinegar. Put in the fridge to chill.
- Mix the ketchup and cranberry sauce and set aside.
- Bash the turkey escalopes flat between 2 sheets of baking paper with a rolling pin until evenly thin and flat. Set up 3 wide bowls or trays: one containing flour, one containing the egg beaten with milk and a pinch of salt and one for the breadcrumbs. Heat the oven to low.
- Put oil in a large frying pan to 1cm deep, then let it heat up over a medium heat. Dust each escalope with flour, dip into the beaten egg, then coat with the breadcrumbs on both sides. Once hot, add a schnitzel to the oil and cook for a couple of minutes on each side until perfectly golden and cooked through. Drain on kitchen paper on a tray and keep warm in the oven while you fry the second schnitzel. Serve sprinkled with salt and dill sprigs, with the Russian salad and ketchup on the side.
Scale it up This recipe doubles easily to serve four.
Air fry Schnitzels are a great candidate for the air fryer as the machine gives you a crisp finish without the need for lots of oil. Spray with oil, then cook in a single layer for around 12 minutes at 200°C.
Although it can be eaten at room temperature, we think Russian salad actually tastes better straight from the fridge, so it’s worth making it the night before
Turkey is the ideal candidate for a schnitzel. It’s a lean meat and therefore liable to dry out, but bashing it thinly to reduce the cooking time and coating it in breadcrumbs to create a hot steam pocket is the perfect way of cooking it – with seriously succulent results.
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