Almond-Crusted Turkey Schnitzel with Rocket and Pomegranate
Inspired by techniques from BBC Good Food.
A thin turkey escalope coated in flour, egg and a crunchy mix of breadcrumbs and chopped almonds, fried for just a few minutes until golden. It is served on peppery rocket with Parmesan shavings, pomegranate seeds and balsamic vinegar.
Always check the labels of the products you use.
Method
- 1
Set up the coating. Put the egg in a shallow bowl and the flour on a plate with the salt and pepper. Mix the breadcrumbs and almonds on another plate.
- 2
Coat. Coat the escalope in the seasoned flour, tapping off the excess, then dip it in the egg and press it into the breadcrumb mixture until completely covered.
- 3
Fry. Heat 1 tbsp oil in a frying pan over medium-high heat and lay in the escalope. Cook for 1-2 min, then turn and cook for 1-2 min more, until the coating is golden and the turkey is cooked through to 74 °C in the thickest part.
- 4
Serve. Pile the rocket on a plate, top with the schnitzel and scatter over the Parmesan and pomegranate. Drizzle with the remaining 1 tbsp oil and the balsamic vinegar just before serving.
Storage
Best eaten straight away. Refrigerate leftover schnitzel for up to 1 day and reheat until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
31.1 g protein for 522 kcal = 6 g per 100 kcal, so protein gives about 24% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 184 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.6 g per serving
7.2 % of the 50 g daily maximum · 14.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 plates
- shallow bowl
- fork
- sharp knife
- frying pan
- fish slice
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 522 kcal |
| Protein | 31.1 g |
| Carbohydrate | 25 g |
| of which sugars | 7.7 g |
| of which free sugars | 3.6 g |
| Fat | 33 g |
| of which saturates | 6.4 g |
| Fibre | 3.3 g |
| Salt | 1.4 g |
Protein per 100 kcal
6 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
