My Dad worked as a Building Surveyor for Tower Hamlets council
in the East End of London. He worked near a huge food market and every so often he would come home with a new delicious food for us to eat. I remember him coming home with a sandwich that had turkey in it.
Dad was not the biggest turkey fan. He didn’t like cooking a whole bird like turkey. I think he felt bad for the animal. One day he came home from work early and he had bought himself a delicious looking sandwich from the market near his office. I remember quizzing him on the fact it was turkey and he just shrugged it off.
When I quizzed him about what was in the sandwich he told me it was schnitzel. Dad then went on to explain it was delicious. He then said that an ex-girlfriend, who happened to be Jewish, had introduced him to it many years ago. Dad had forgotten about it until he saw these sandwiches being sold. He then asked if I would like to try his sandwich to which I did not hesitate to say yes.
The other day I suddenly remember having this conversation with Dad and I decided to make a turkey schnitzel of my own. Dad’s was so yummy and I thought this would be a great way to eat the turkey breasts we have in the freezer. I love turkey but I’m always trying to find new ways of cooking it. This recipe is one I’ll be trying again.
- Vegetable peeler
- Sharp knife
- Chopping Board
- Rolling pin or meat tenderiser
- Bowls x 3
- Baking trays x 3
Ingredients for the Schnitzel
- Turkey breasts x 500g
- Ground flax seed x 200g
- Brown rice flour x 50g
- Eggs x 2
- Mild or hot chilli powder x 1 tsp
- Smoked paprika x 1 tsp
- Tumeric x 1 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Salt x 1/2 tsp
- Oil for the baking trays
Method for the Schnitzel
- Preheat the oven to 180°C or gas mark 4.
- Add all the spices to the ground flax seed and mix together in a bowl.
- Pour the brown rice flour into another bowl and scramble the eggs in the final bowl.
- Put the turkey on the chopping board and bash it using the meat tenderiser or rolling pin until it becomes thin.
- Dip the thin pieces of turkey into the brown rice flour, then into the eggs and then into the ground flax seed mix.
- Repeat this process until all the turkey is covered in the flax seed mix.
- Do not reuse any leftovers as these will have been covered in turkey.
- Pour oil into the baking tray and place the turkey down on one side.
- Then flip that piece of turkey over so the schnitzel is covered in the oil.
- Again repeat this process for all the pieces of turkey schnitzel.
- Place in the oven for 25 – 30 minutes or until it turns gold brown.
- Remove, leave to rest for 5 minutes and then serve with chips and salad.
Ingredients for herb sweet potato chips
- Sweet potato x 600g
- Garlic granules x 2 – 3 tsp
- Dried mixed herbs x 2 – 3 tsp
- Oil for the baking trays
Method for garlic and herb sweet potato chips
- Start by peeling the potatoes.
- Cut into chips using the knife.
- Put the chips into the baking tray and drizzle oil over the top.
- Sprinkle over garlic granules and dried mixed herbs and toss these ingredients in the baking tray.
- Once everything is coated in the herbs, garlic and oil place in the oven for 25 – 30 minutes or until golden brown.
- Remove and serve with the turkey schnitzel and salad.
- Then enjoy.
We ate this dish on a Saturday night and we served it with ketchup. My husband Howard, son Ted and I really enjoyed it. There were leftovers which I enjoyed in a pasta salad the next day. You could eat it in a sandwich but as I’m gluten intolerant so I preferred it in a red lentil pasta salad. It is delicious hot or cold so it could be made in advance of a meal and eaten as part of a salad too. However you decide to eat this dish, as always, enjoy.
Do you like schnitzel and if so, how do you eat yours? Let me know in the comments below and please don’t forget to like and follow me. Thank you and see you all soon. xxx