Turkey schnitzel with green slaw recipe
 White cabbage, kale, spinach and parsley ring the changes in this green slaw accompanying breadcrumbed turkey escalopes. Each serving provides 574 kcal, 44g protein, 20g carbohydrates (of which 5.5g sugars), 34g fat (of which 8g saturates), 6g fibre and 0.9g salt. 4 thin turkey breast escalopes, about 120g/4½oz each2 large free-range eggs 4 tbsp milk150g/5½oz brown breadcrumbs30g/1oz Parmesan, finely grated30g/1oz white sesame seeds2 tbsp finely chopped flatleaf parsley3 tbsp light olive oilsalt and freshly ground black pepper 4 thin turkey breast escalopes, about 120g/4½oz each 2 large free-range eggs 4 tbsp milk 150g/5½oz brown breadcrumbs 30g/1oz Parmesan, finely grated 30g/1oz white sesame seeds 2 tbsp finely chopped flatleaf parsley 3 tbsp light olive oil salt and freshly ground black pepper 4 tbsp mayonnaise3 tbsp soured cream1 tsp Dijon mustard1 tbsp white wine vinegar 4 tbsp mayonnaise 3 tbsp soured cream 1 tsp Dijon mustard 1 tbsp white wine vinegar ½ white cabbage, finely shredded40g/1½oz kale, stems removed, finely shredded40g/1½oz spinach, finely sliced2 tbsp finely chopped flatleaf parsley ½ white cabbage, finely shredded 40g/1½oz kale, stems removed, finely shredded 40g/1½oz spinach, finely sliced 2 tbsp finely chopped flatleaf parsley 1 lemon, cut into wedges 1 lemon, cut into wedges Method Preheat the oven to 150C/130C Fan/Gas 2.Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning.Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over.For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way.Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning. Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning. Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over. Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over. For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way. Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over. Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over.