Name: Tokyo turkey schnitzel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 egg whites; 2 tablespoon shredded sage leaves; 3/4 cup thickened cream; 2/3 cup plain flour; 4 turkey breast steaks; 1/4 cup vegetable or peanut oil; 1 tablespoon sesame oil; 1 tablespoon red wine vinegar; 2 teaspoon minced ginger; 1 tablespoon soy sauce; 2 teaspoon wasabi paste; 3 tomatoes, cut into wedges; 1/4 cup flat-leaf parsley leaves; 1/4 cup coriander leaves; 1 red onion, halved, thinly sliced

Tokyo turkey schnitzel

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 egg whites

2 tablespoon shredded sage leaves

3/4 cup thickened cream

2/3 cup plain flour

4 turkey breast steaks

1/4 cup vegetable or peanut oil

1 tablespoon sesame oil

1 tablespoon red wine vinegar

2 teaspoon minced ginger

1 tablespoon soy sauce

2 teaspoon wasabi paste

3 tomatoes, cut into wedges

1/4 cup flat-leaf parsley leaves

1/4 cup coriander leaves

1 red onion, halved, thinly sliced

Method

1.Whisk egg whites, sage and cream in a bowl. Place flour on a large flat plate. Dip turkey into flour, then egg white mixture. Heat vegetable oil in a large frying pan over moderate heat. Cook turkey, in batches for 3 minutes each side or until golden brown and cooked. Transfer to a chopping board. Slice.

2.Whisk sesame oil, vinegar, ginger, soy sauce and wasabi in a bowl.

3.Combine tomato, parsley, coriander and onion in a bowl. Add sesame oil mixture; toss to combine. Spoon salad onto serving plates. Top with turkey. Serve.

Use peanut oil instead of sesame oil. You can swap turkey steaks for chicken breast fillets, halved horizontally.
Note

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