Name: Turkey schnitzels with celeriac and rocket remoulade
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Turkey schnitzels with oceleriac and rocket; olive oil spray; 4 turkey breast steaks; sea salt and black pepper; 1 egg, whisked; handful parsley leaves, chopped; 1 cup panko crumbs (japanese breadcrumbs); 1/3 cup whole-egg mayonnaise; 1/4 cup cream; 2 teaspoon dijon mustard; 1 tablespoon lemon juice; 2 tablespoon horseradish; 1/2 bunch chives, chopped; 750 gram celeriac, peeled and grated; 100 gram baby spinach leaves

Turkey schnitzels with celeriac and rocket remoulade

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Serves 4

Prep

20M

Cook

12M

Total

32M

Ingredients

Turkey schnitzels with oceleriac and rocket

olive oil spray

4 turkey breast steaks

sea salt and black pepper

1 egg, whisked

handful parsley leaves, chopped

1 cup panko crumbs (japanese breadcrumbs)

1/3 cup whole-egg mayonnaise

1/4 cup cream

2 teaspoon dijon mustard

1 tablespoon lemon juice

2 tablespoon horseradish

1/2 bunch chives, chopped

750 gram celeriac, peeled and grated

100 gram baby spinach leaves

Method

Turkey schnitzels with oceleriac and rocket

1.Preheat oven to 220°C (200°C fan-forced). Spray tray with olive oil.

2.Place breadcrumbs in medium mixing bowl and add parsley. Stir to combine. Dip turkey steaks in egg then coat in crumb mix. Spray steaks on both sides with oil and place on oiled tray. Bake for 12 to 15 minutes until crisp and cooked through, turning once.

3.Meanwhile make remoulade. Place mayonnaise, cream, mustard, lemon juice, horseradish, chives and celeriac in large bowl, and toss well to combine. Stir through baby spinach leaves serve with turkey schnitzels.

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Ingredients

Method

Turkey schnitzels with oceleriac and rocket

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