You may remember a few weeks ago, I tried out of one of the recipes that health coach and best-selling cookery writer, Madeleine Shaw, had created in partnership with British Turkey : Spiced Turkey Curry with Spinach, Peas and Cauliflower Rice. Here at The Madhouse, we love turkey, both for the taste and the fact that it is so quick to cook after a busy day at work, but Madeleine Shaw is also promoting the health benefits of cooking with turkey, which is a lean and versatile protein, to those looking to live a healthy lifestyle. This time we tried out Turkey Schnitzel with Sweet Potato Chips (the original recipe was for parsnips, but I had a sweet potato to use up) and it was a huge hit with the whole family.
Turkey Schnitzel with Parsnip/Sweet Potato Chips
250g parsnips, peeled (or 1 sweet potato)
3 tbsp coconut oil or butter
1/4 tsp smoked paprika
½ tsp of thyme
50g buckwheat flour, rice flour or ground almonds
70g porridge oats
juice and zest of 1 lemon
1 clove garlic
2 tbsp chopped parsley
2 British turkey steaks
salt and pepper
100g of rocket
Preheat the oven to 220°C. Cut the parsnips/sweet potato into thin slices. Melt 3 tablespoons of coconut oil or butter in a roasting tin, and toss the parsnips in this with a good grind of salt and pepper. Roast them in the oven until golden brown, flipping them over halfway through the cooking time. They will cook in 15–20 minutes, depending on your chip size. (Just time to head off on the school run which is why I forgot to take a photo of this step !)
Put the flour or ground almonds in a bowl. Whisk the egg in another bowl.
Put the oats, lemon zest and juice, thyme, smoked paprika, garlic and parsley in the food processor with a big pinch of salt and some pepper. Blitz for 3–4 minutes, or until broken down in to breadcrumb size. Pour this mixture into a third bowl and set aside. (I used some Ready Brek which was in the cupboard - as it is made of very fine oats, I just poured them straight into a bowl with the seasonings.)
Grab the turkey steaks, bash with a rolling pin until they are just under 1cm thick. Season with salt and pepper, coat in the flour or ground almonds, then dip them into the egg mix, and finally dip them into the oat crumbs.
Heat 1 tablespoon coconut oil in a frying pan over a medium heat.
Cook the turkey schnitzels for 4 minutes on each side until golden-brown and cooked through.
As I was cooking for a family of five, I made them in batches and kept them warm in the oven with the sweet potato chips as I cooked the others.
Repeat with the other turkey schnitzels and serve with the parsnip fries and some rocket. I served ours with half sweet potato chips and half potato chips, along with a bowl of salad and some cherry tomatoes on the table. There were clean plates all round - and Pierre was convinced that I had purposely made his turkey into a dinosaur shape, even though it was a pure fluke !
Turkey Schnitzel with Parsnip Chips per serving:
674kcals, 23g fat, 15.5g saturated fat, 53g protein, 10g fibre, 58g carbohydrate, 7g sugar, 0.3g salt
I've just received Madeleine Shaw's Ready Steady Glow recipe book, which promises Fresh, Fast Food Designed For Real Life. That sounds right up our street !
for more recipe inspiration : http://www.britishturkey.co.uk/category/all-recipes.html
Disclosure : We received the cookery book and a shopping voucher to cover the cost of ingredients.