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Turkey Schnitzel, Parmagiana Topping and Garden Salad

Ingredients for Schnitzel
2 Turkey Breast Fillets
1 cup plain flour
1 egg
30ml milk
½ teaspoon salt
½ teaspoon pepper
1 cup dried bread crumbs
2 tablespoons olive oil

Ingredients for Parmagiana Topping
1 can 400g chopped or diced tomatoes
½ cup chopped parsley (or other fresh herbs)
Salt and pepper
2 teaspoons minced garlic or two cloves finely chopped

1 cup of Cheese mix for later. Suggested mixture is 1/3 cup mozzarella cheese 1/3 cup tasty cheese and 1/3 cup parmesan cheese.


Method
 Place breast fillet on a piece of cling film wrap and cover with a second piece of wrap on a board or hard surface. Take a meat mallet and pound lightly making the fillet thinner.

 Using three trays, plates or bowls put the flour, salt and pepper into the first, beat the egg and milk together then put it in the second and lastly put the bread crumbs in the last. Line up the containers in the order of flour mix, egg/milk mix and breadcrumbs. Have your fillets ready beside the flour container and an empty plate or container on the side of the breadcrumbs. Now for the messy but fun part; take one fillet at a time, dip and coat the meat firstly in the flour, then the egg mix and lastly the breadcrumbs…be sure to pat and press the breadcrumbs onto the fillet. Place coated meat on to a plate, covered, in the refrigerator for at least 20 minutes to aid the crumb mixture to set.

 While you are waiting for the 20 minutes make up your Parmagiana Topping

 Combine tomatoes herbs seasoning and garlic in a saucepan. Heat through and simmer for ten minutes then take sauce off the heat and set aside for later.

 Cook your schnitzels. Heat oil in pan and brown both sides then turn the head down and cook the insides of the meat…don’t over cook as the meat will be heated again in the oven.

 Placed cooked schnitzel on a lightly greased or lined oven tray and spoon on the Tomato Parmagiana sauce onto each schnitzel so they are just covered, don’t pile the sauce on too much. Add grated cheese to cover the sauce. Put the tray in the over on 180ºC to heat the meat through and melt the cheese…approx. 10 minutes. Serve hot.

Suggested accompaniments include: Baked Potato, Garden Salad (pictured) or Grilled Vegetables.

Garden Salad (pictured)
Ingredients
Several Iceberg lettuce leaves (washed and torn)
Several Butter lettuce leaves (washed and torn)
1 Lebanese Green cucumber (sliced)
2 Small Spring onions (sliced finely)
½ Green and or red capsicum (sliced)
2 Celery sticks (sliced)
1/3 cup Chopped parsley
1 Small Carrot (cut into thin sticks) Optional
French Dressing

Method
Combine all salad ingredients and toss with salad dressing. Serve as a side dish or separately.

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As a Vegetarian alternative.
1) Take one large dinner plate mushroom and sauté mushroom whole in your choice of oil or butter; gill side up. Place mushrooms on lined or greased oven tray, top with Parmagiana toping and then the cheese. Bake at 180ºC until cheese is melted. Add a little Fetta Cheese for something special.

2) Get very a very large potato and cut it thinly, about ½ cm thick to 1cm thick. (Partially precook the potato if you like them very soft in either a microwave or steamer) Coat the potato slices in schnitzel mix as directed above for the meat, cook through until potato is soft. Place potato slices on a lined or greased oven tray, top with Parmagiana toping and then the cheese. Bake at 180ºC until cheese is melted. (This also works well with sliced sweet potato but the need to precook is less)

If doing this as a decorative dish alternate; on the oven tray or heatproof ceramic tray lay the potato types laying normal potato then slightly overlapping a slice of orange sweet potato etc. Spoon the parmagiana tomato sauce mix over the centre of the potatoes in a wide strip, top with cheese and bake 180ºC at until the cheese is melted.

Allergy warning – recipe contains dairy products