Radish, lentil & mint salad
A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe
Turkey schnitzel with rocket & pomegranate salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 egglightly beaten
- 1 tbsp plain flour
- 2 tbsp breadcrumbs
- 2 tbsp flaked almondsfinely chopped
- 1 turkey escalope(about 70-80g)
- 1 tbsp olive oil
- 1 tbsp olive oil
- 50g rocket
- 15g parmesanshavings
- 1 tbsp pomegranate seeds
- 1-2 tbsp balsamic vinegar
Nutrition: per serving
- kcal714
- fat38g
- saturates7g
- carbs45g
- sugars7g
- fibre2g
- protein46g
- salt0.9g
Method
step 1
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.
step 2
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.
step 3
Serve on a bed of rocket, with the parmesan and pomegranate seeds scattered on top. Drizzle over the balsamic vinegar before serving.
