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Turkey and sage schnitzel with cranberry sauce
Turkey and sage schnitzel with cranberry sauce
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Golden crispy schnitzel atop vibrant rocket, cucumber, tomatoes, and cranberry sauce.
Ingredients:
  • 4 (about 450g) turkey breast fillets
  • Salt & ground black pepper, to taste
  • 62.50 ml finely chopped fresh sage
  • 2 eggs, lightly whisked
  • 100g (1 cup) dried breadcrumbs
  • 80mls (1/3 cup) vegetable or canola oil
  • 40g rocket leaves
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • 2 small ripe tomatoes, cut into wedges
  • l0g (1/3 cup) cranberry sauce (Ocean Spray brand)
Instructions:
  • Flatten the turkey fillets to 1 cm thickness between sheets of plastic wrap. Season with salt and pepper, sprinkle with chopped sage, and press firmly. Dip in egg, then coat with breadcrumbs evenly.
  • In a large frying pan over medium heat, heat 2 tablespoons of oil. Cook 2 turkey fillets for 2-3 minutes on each side until golden and cooked through. Drain on paper towels and keep warm. Use fresh paper towels to wipe out the pan and repeat the process with the remaining oil and turkey.
  • In a bowl, toss together the arugula, cucumbers, and season with salt and pepper. Serve the turkey fillets over the arugula salad with tomatoes and cranberry sauce.

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