Turkey Schnitzel with Red Cabbage Coleslaw
German Schnitzel with a tangy cabbage coleslaw and tarragon mayonnaise.
- 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.