Dinner recipe
Golden mustard-crumbed turkey with a warm new-potato, apple, spinach and spring-onion salad in a light lemon yoghurt dressing.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large non-stick frying pan, saucepan, rolling pin, three shallow dishes
Method
Halve any large new potatoes. Put them in a saucepan, cover with cold water and add 0.5 teaspoon salt. Bring to the boil and simmer for 14 to 16 minutes until a knife slides into the centre without resistance. Drain well and leave to steam-dry for 2 minutes.
Thinly slice the spring onions. Core the apples and cut them into thin wedges. In a large bowl, mix the Greek yoghurt, Dijon mustard, juice of half the lemon, 1 tablespoon olive oil, 0.25 teaspoon salt and 0.25 teaspoon black pepper. Stir in the spring onions and apple wedges.
Put each turkey breast slice between two sheets of baking paper and tap firmly with a rolling pin until an even 1cm thick. Season both sides with 0.25 teaspoon salt and the remaining black pepper.
Put the plain flour on one plate. Beat the eggs in a shallow bowl. Mix the breadcrumbs and smoked paprika on a second plate. Coat each turkey escalope in flour, shake off the excess, dip in egg, then press firmly into the paprika breadcrumbs until covered on both sides.
Heat the remaining 2 tablespoons olive oil in a large non-stick frying pan over medium heat. Fry two schnitzels for 3 to 4 minutes on each side until deep golden and the centre has no pink meat. Check the thickest part with a probe: it must stay at 70°C for 2 minutes, or reach 75°C for 30 seconds. Transfer to a warm plate and repeat with the remaining schnitzels, wiping out any dark crumbs first if needed.
Add the warm potatoes and baby spinach to the apple dressing. Toss gently for 1 minute until the spinach begins to wilt and the potatoes are lightly coated. Taste and add the remaining 0.25 teaspoon salt only if needed.
Cut the remaining lemon half into four wedges. Divide the warm apple potato salad between plates, add one crisp turkey schnitzel to each and serve with a lemon wedge for squeezing over the crumb.
