TURKEY SCHNITZEL WITH ROCKET & POMEGRANATE SALAD

Turkey schnitzel with rocket & pomegranate salad image

Using lean turkey and fragrant almonds in the crust makes this great-tasting, speedy schnitzel an easy midweek meal for one that's a little bit more virtuous

Provided by Chelsie Collins

Time 15m

Number Of Ingredients 11

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Ingredients

1 egg , lightly beaten
1 tbsp plain flour
2 tbsp breadcrumbs
2 tbsp flaked almonds , finely chopped
1 turkey escalope (about 70-80g)
1 tbsp olive oil
1 tbsp olive oil
50g rocket
15g parmesan shavings
1 tbsp pomegranate seeds
1-2 tbsp balsamic vinegar

Steps:

Put the egg in a bowl and the flour on a plate with a little seasoning. Mix the breadcrumbs and almonds on another plate. Coat the escalope in the flour, tapping off any excess, then dip in the egg, then roll in the breadcrumb mix, making sure it's completely coated.
Heat the oil in a frying pan over a medium-high heat and lay the escalope in the pan. Cook for 1-2 mins, then turn and cook for a further 1-2 mins until the coating is golden and the turkey is cooked.
Serve on a bed of rocket, with the parmesan and pomegranate seeds scattered on top. Drizzle over the balsamic vinegar before serving.

Nutrition Facts : Calories 714 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 46 grams protein, Sodium 0.9 milligram of sodium