Turkey Schnitzel with Caper Butter and Parsley Potatoes
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 turkey breast steaks
- 40 g plain flour
- 2 egg
- 90 g breadcrumbs
- 600 g new potatoes
- 50 g butter
- 2 tbsp capers
- 1 lemon
- 10 g fresh parsley
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 620 kcal
- Protein
- 46.7 g
- Carbohydrate
- 47.3 g
- of which sugars
- 4.1 g
- Fat
- 26.6 g
- of which saturates
- 9.1 g
- Fibre
- 5 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bash the turkey steaks between baking paper to an even 1cm thickness and season.
- 2
Coat each steak in flour, then beaten egg, then breadcrumbs, pressing on firmly.
- 3
Boil the new potatoes for 15 minutes until tender, then drain.
- 4
Fry the turkey schnitzels in the vegetable oil for 4 minutes each side until golden and cooked through with no pink remaining.
- 5
Wipe out the pan, melt the butter until it starts to smell nutty, then stir in the capers and a squeeze of lemon juice.
- 6
Toss the potatoes with half the caper butter and the chopped parsley, then serve the schnitzels with the potatoes and the rest of the caper butter spooned over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.