Turkey schnitzel with parsnip chips

This Turkey schnitzel with parsnip chips recipe is a great dinner for children or adults – as you’re never too old for a little comfort food. Particularly as the parsnip fries offer a more nutrient-filled alternative to classic potato fries, while turkey is a brilliant source of lean protein that comes with plenty of other health benefits, too. It’s low in fat, offers selenium, zinc, vitamin B5, niacin and iron, making it an all-round do-gooder.

Ingredients (serves 2)

250g parsnips, peeled

3tbsp coconut oil or butter

1 egg

¼tsp smoked paprika

½tsp of thyme

50g buckwheat flour, rice flour or ground almonds

70g porridge oats

Juice and zest of 1 lemon

1 clove garlic

2tbsp chopped parsley

2 British turkey steaks

Salt and pepper

100g of rocket

Method

Preheat the oven to 220°C.

Cut the parsnips into thin frîtes. Melt three tablespoons coconut oil or butter in a roasting tin, and toss the parsnips in this with a good grind of salt and pepper. Roast them in the oven until golden brown, flipping them over halfway through the cooking time. They will cook in 15–20 minutes, depending on your chip size.

Put the flour or ground almonds in a bowl. Whisk the egg in another bowl. Put the oats, lemon zest and juice, thyme, smoked paprika, garlic and parsley in the food processor with a big pinch of salt and some pepper. Blitz for three to four minutes, or until broken down in to breadcrumb size. Pour this mixture into a third bowl and set aside.

Grab the turkey steaks, bash with a rolling pin until they are just under 1cm thick. Season with salt and pepper, coat in the flour or ground almonds, then dip them into the egg mix, and finally dip them into the oat crumbs.

Heat one tablespoon coconut oil in a frying pan over a medium heat, and cook the turkey schnitzels for four minutes on each side until golden-brown and cooked through. Repeat with the other turkey schnitzels and serve with the parsnip fries and some rocket.

Recipe courtesy of Madeleine Shaw for British Turkey.