Turkey Schnitzel with Mushroom Bulgar Wheat

Serves 2
|
Prep Time 20 minutes
|
Cooking Time 20 minutes
4 ratings

Ingredients

  • 1 x Ainsley Harriott Wild Mushroom Bulgar Wheat
  • 50g (2oz) fresh white breadcrumbs
  • 50g (2oz) Parma ham (very finely chopped)
  • 30ml (2 tbsp) freshly grated Parmesan
  • 1 tsp chopped fresh thyme
  • 2 x 100g (4oz) turkey breast fillets
  • 1 egg                 
  • 30ml (2 tbsp) olive oil
  • sea salt and freshly ground black pepper

Method

STEP 1

Cook the Ainsley Harriott Wild Mushroom Bulgar Wheat according to instructions on the packet.

STEP 2

Tip the breadcrumbs into a bowl and mix in the Parma ham, Parmesan and thyme. Season to taste and tip onto a wide plate.

STEP 3

Beat the turkey breast fillets out a little bit with a meat tenderizer or a solid pan.

STEP 4

Beat the egg in a shallow dish and season to taste, then dip in each turkey fillet, then coat with the breadcrumb mixture ensuring they are evenly coated.

STEP 5

Heat the light olive oil in a heavy-based frying pan. Add the turkey schnitzels and cook for 2-3 minutes on each side until cooked through and golden brown.

STEP 6

Divide the Ainsley Harriott Wild Mushroom Bulgar Wheat between warmed plates and place a turkey schnitzel on top of each one before serving.

STEP 7

Alternatively use chicken or pork escalope’s to make the schnitzels.

For a special treat, place 120ml (4fl oz) of cream in a heavy based pan with a piece of Parmesan rind. Simmer gently for about 5 minutes until reduced and syrupy (the parmesan rind will almost dissolve). Remove any skin and drizzle over the turkey schnitzel to serve.