Turkey Schnitzel with Red Cabbage Coleslaw

German Schnitzel with a tangy cabbage coleslaw and tarragon mayonnaise.

  • Preparation Time40 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1 turkey breast (cut into 4 slices and flattened in between cling film)
100g plain flour
250g dried breadcrumbs (seasoned)
1L buttermilk
2L vegetable oil

For the coleslaw

1/2 red cabbage finely sliced and salted
2 carrots cut into matchsticks
1 red onion finely sliced
50ml red wine vinegar
100ml rapeseed oil

For the tarragon mayonnaise

2 egg yolks
1 tsp English mustard
25ml white wine vinegar
200ml grapeseed oil
1 tbsp chopped tarragon

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.

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