Crispy turkey Schnitzel with tarragon and parmesan, smoked bacon sautéed potatoes - Black garlic mayonnaise and wild rocket salad
(serves 4)
Ingredients:
4 x 100 g turkey breast pieces, sliced 2 cm thick like a steak
50 g freshly grated parmesan
50 g tarragon freshly chopped
200 g panko breadcrumb
2 eggs lightly mixed with a fork and a little dash of milk
200 g plain flour
50 g butter
Salt and pepper
2 handful cooked baby potatoes cut into quarters
100 g good quality smoked bacon / pancetta diced small
1 onion small sliced finely
250 g mayonnaise
1 tsp fermented black garlic paste
Fresh wild rocket washed to garnish dressed with rapeseed oil.
Method:
Place one turkey slice into a plastic bag and bash it gently to make it thinner with a rolling pin, repeatedly until a nice even thin piece of meat…then repeat with all the 4 pieces to all look similar.
Add the flour into a small bowl, whisk the eggs and milk into another small bowl and finally also the panko into a bowl and also add the parmesan and tarragon into the breadcrumbs also...
Coat each slice in flour firstly, then egg wash and panko breadcrumbs and set aside on a plate...
In a separate pan add 3 tbsp. oil and add the smoked bacon pieces and after a minute add the potatoes and cook without moving the pan for 2 minutes to get a nice crisp on the flat side.
Then add in the onion and cook for 3 minutes until all nice and crispy.
In 2 large non-stick pans heat them up with 1 cm of oil in the pan and lay 1 schnitzel into each, cook on a gentle heat for 3 – 4 minutes and then turn over and add a tbsp. of butter and cook for a further 3 to 5 minutes depending on the thickness...repeat this until all the turkey is cooked.
In a small bowl combine the mayonnaise and the black garlic paste and mix well with a spoon.
To plate up spoon 2 tbsp. of the potatoes onto each plate and lay a turkey schnitzel on top. Drizzle with the black garlic mayo on top and finish with the wild rocket salad.
