Turkey schnitzel with rocket & pomegranate salad
Using lean turkey and fragrant almonds in the crust makes this great-tasting, speedy schnitzel an easy midweek meal for one that's a little bit more virtuous
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Prep:10 mins
Cook:5 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 714
-
fat 38g
-
saturates 7g
-
carbs 45g
-
sugars 7g
-
fibre 2g
-
protein 46g
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salt 0.9g
Ingredients
- 1 egg, lightly beaten
- 1 tbsp plain flour
- 2 tbsp breadcrumbs
- 2 tbsp flaked almonds, finely chopped
- 1 turkey escalope (about 70-80g)
- 1 tbsp olive oil
- 1 tbsp olive oil
- 50g rocket
- 15g Parmesan shavings
- 1 tbsp pomegranate seeds
- 1-2 tbsp balsamic vinegar
Method
Put the egg in a bowl and the flour on a plate with a little seasoning. Mix the breadcrumbs and almonds on another plate. Coat the escalope in the flour, tapping off any excess, then dip in the egg, then roll in the breadcrumb mix, making sure it’s completely coated.
Heat the oil in a frying pan over a medium-high heat and lay the escalope in the pan. Cook for 1-2 mins, then turn and cook for a further 1-2 mins until the coating is golden and the turkey is cooked.
Serve on a bed of rocket, with the parmesan and pomegranate seeds scattered on top. Drizzle over the balsamic vinegar before serving.
