Turkey schnitzel with rocket & pomegranate salad

Turkey schnitzel with rocket & pomegranate salad

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Prep: 10 mins Cook: 5 mins


Serves 1

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

Nutrition and extra info

Nutrition: per serving

  • kcal714
  • fat38g
  • saturates7g
  • carbs45g
  • sugars7g
  • fibre2g
  • protein46g
  • salt0.9g
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  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp plain flour
  • 2 tbsp breadcrumbs
  • 2 tbsp flaked almonds, finely chopped
  • 1 turkey escalope (about 70-80g)
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 15g parmesan shavings



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp pomegranate seeds
  • 1-2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

  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.

  3. Serve on a bed of rocket, with the parmesan and pomegranate seeds scattered on top. Drizzle over the balsamic vinegar before serving.

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