Turkey Schnitzel with Red Cabbage Coleslaw

For the schnitzel, coat the flattened turkey breasts in the seasoned flour, dip in the buttermilk and then in the breadcrumbs. Pour the vegetable oil in a large pan, heat to 170°C and then carefully place the turkey in the oil. Fry for 8 minutes or until golden brown. Drain on kitchen paper.

To make the coleslaw, squeeze out the excess water from the cabbage, mix with all the other ingredients.

To make the mayonnaise, add all the ingredients into a bowl apart from the oil and slowly whisk in the oil until emulsified. Season to taste.

Place the coleslaw on a plate, cut the turkey into pieces, dress with the tarragon mayonnaise.