Cook the Ainsley Harriott Wild Mushroom Bulgar Wheat according to instructions on the packet.
Tip the breadcrumbs into a bowl and mix in the Parma ham, Parmesan and thyme. Season to taste and tip onto a wide plate.
Beat the turkey breast fillets out a little bit with a meat tenderizer or a solid pan.
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.
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.
Divide the Ainsley Harriott Wild Mushroom Bulgar Wheat between warmed plates and place a turkey schnitzel on top of each one before serving.
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.