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Classic Turkey Schnitzel

Classic Turkey Schnitzel

with roasted parsnip , carrot and creamy cheese sauce
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
621 kcal
Protein
: 
53.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Hazelnuts
  • Nuts
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
Serving amount

320 grams

Irish Turkey Breast

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Rosemary

2 unit(s)

Garlic

65 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

2 unit(s)

Carrot

1 unit(s)

Parsnip

Not included in your delivery

1 unit(s)

Egg

½ tsp

Salt

½ tbsp

Flour

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)2599 kJ
Energy (kcal)621 kcal
Fat19.6 g
of which saturates10.5 g
Carbohydrate59.5 g
of which sugars18.7 g
Dietary Fiber12.1 g
Protein53.3 g
Cholesterol7.2 mg
Salt3.2 g
Trans Fat0.1 g
Potassium360 mg
Calcium40.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Roast the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the parsnip and carrot, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
  • Pick the rosemary leaves and roughly chop (discard the stalks).
  • Pop the parsnip, carrot and half the rosemary onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Get Prepped
2
  • Finely chop the hazelnuts.
  • Beat one egg (per 2P) in a bowl.
  • Mix breadcrumbs, hazelnuts, remaining rosemary and ½ tsp salt in another bowl.
Time to Fry
3
  • Dip the turkey into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
  • Place a large pan over high heat with enough oil to coat the bottom. 
  • Once hot, carefully lay the turkey into the pan and fry until golden-brown, 5-8 mins on each side. Adjust the heat if necessary.
Bake Until Golden
4
  • Transfer the turkey  to a lined baking tray.
  • Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
  • Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).
Make the Sauce
5
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Return the now empty pan to medium heat with a drizzle of oil.
  • Add the garlic and fry for 30 secs. Stir in ½ tbsp flour (per 2P), then add the creme fraiche and 50ml water (per 2P).
  • Bring to the boil, lower the heat and add the cheese. Stir until the cheese is melted and the sauce starts to thicken, 1 min.
  • Season to taste with salt and pepper. Remove the pan from the heat. 
Serve Up
6
  • When everything's ready, reheat the sauce if needed.
  • Share the turkey schnitzels between plates.
  • Serve the rosemary roast veg and salad leaves alongside, with the creamy sauce in a small bowl.
  • Finish the salad with a drizzle of balsamic glaze.
Meal right image

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