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Turkey schnitzel with lemon and caper butter


Serves: 2
timeTotal time:
Turkey schnitzel with lemon and caper butter
Photograph by Tara Fisher. / Recipe taken from Tom Kerridge's Dopamine Diet 

Turkey schnitzel with lemon and caper butter


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
1130Kcal
Fat
80gr
Saturates
38gr
Carbs
22gr
Sugars
11gr
Fibre
10gr
Protein
76gr
Salt
1.2gr

Tom Kerridge

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes
Tom Kerridge

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes

Ingredients

  • 2 turkey
breast fillets (about 200g each)
  • 100ml buttermilk

  • 40g Parmesan cheese, finely grated
  • 30g dried onion flakes
(we used Whitworths Dried Onions)
  • 30g coconut flour

  • 20g sesame seeds
  • 2 medium egg yolks
  • 40ml milk
  • vegetable oil, for cooking
  • 100g unsalted butter
  • some of the juice and the finely grated zest of 1 lemon
  • 2 tbsp capers, drained
  • 2 tbsp chopped parsley

  • 2 duck eggs
(or you can use hens’ eggs)
  • 10 anchovy fillets in oil, drained
To serve (optional)
  • gherkins, green pickled chillies and marinated artichokes

Step by step

Get ahead
Marinate the turkey fillets overnight
  1. One at a time, bash the turkey fillets between 2 sheets of clingfilm with a rolling pin to flatten to an even thickness, about 1cm.
  2. Put the turkey breasts in a bowl with the buttermilk and leave to tenderise for at least 2 hours, or in the fridge overnight.
  3. For the coating, mix the grated Parmesan, onion flakes, coconut flour and sesame seeds together in a bowl and season with salt and pepper. In a separate bowl, beat the egg yolks with the milk.
  4. Dip the turkey fillets into the egg mix and then into the coating, turning to ensure that they are covered all over. Warm a little oil in a nonstick frying pan over a medium heat. Add 40g of the butter; let it melt and turn golden brown. Fry the turkey fillets, one at a time, on both sides until browned and crisp. Set aside; keep warm. 
  5. Wipe out the pan with kitchen paper, then melt the remaining butter in the pan. Cook to a rich golden brown (the noisette stage); don’t let it burn. Add about 1 tablespoon of lemon juice, taste and add more if you would like the sauce a little sharper. Add the capers and lemon zest. Season and stir in the chopped parsley. 
  6. While the turkey fillets finish cooking, heat a splash of oil in a frying pan and fry the duck eggs until the whites are set. Season with salt and pepper. Put the turkey fillets on warmed plates; top with the fried duck eggs. Garnish with the anchovies and spoon on the sauce. Serve gherkins, pickled chillies and marinated artichokes on the side, if you like. 

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