Turkey Schnitzel with Mushroom Bulgar Wheat
Serves: 2
Prep time: 20 minutes
Cooking time: 20 minutes
Rather than using one of the more traditional turkey recipes, try this tasty alternative method to create a dish for gourmands, utilising one of Ainsley Harriott’s delicious accompaniments.
Ingredients
1 x 150g sachet of 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
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.
Step 8
Other Ideas: 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.
50 minutes or less
