4 turkey breasts
flour
1 egg, beaten
golden breadcrumbs
4 to 6 tablespoons oil
flour
1 egg, beaten
golden breadcrumbs
4 to 6 tablespoons oil
to garnish
lemon slices
anchovy fillets
capers
anchovy fillets
capers
method
1. Put each turkey breast between two sheets of greaseproof paper and beat until thin and doubled in size.
2. Dust each breast with flour, then dip in the egg and coat with breadcrumbs, pressing them on firmly. Chill until required.
3. Heat the oil in a frying pan and fry the schnitzels, two at a time, for about 3 to 4 minutes on each side or until golden brown and cooked through.
4. Serve hot, garnished with lemon slices, anchovy fillets and capers.
2. Dust each breast with flour, then dip in the egg and coat with breadcrumbs, pressing them on firmly. Chill until required.
3. Heat the oil in a frying pan and fry the schnitzels, two at a time, for about 3 to 4 minutes on each side or until golden brown and cooked through.
4. Serve hot, garnished with lemon slices, anchovy fillets and capers.
serving amount
serves 4
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