Ingredients

• 4 X 170g turkey steaks (flattened by the butchers)
• 150g panko breadcrumbs
• 2 eggs (beaten)
• 50g plain flour
• 100g butter
• 200g Brussels tops (roughly chopped)
• 200g Brussels sprouts (cut in half)
• 200g chestnuts (roughly chopped)
• 150g pancetta lardons
• 1 clove of garlic (chopped)
• 4 tbsp mayonnaise
• 40g parmesan (grated)
• Zest and juice of 1 lemon
• 2 salted anchovy fillets

Method

1. Panne the turkey by coating each piece in flour, dip in the beaten egg and cover each piece in breadcrumbs.
2. Cook the sprouts in boiling water for 7-8 minutes and drop the Brussels tops in 2 minutes before the end. Drain well.
3. In a frying pan on medium heat with a little olive oil, cook off the chestnuts and lardons for 5- 8 minutes until golden and crispy. Remove from heat, add to the sprouts and Brussel tops and toss well.
4. Combine all the dressing ingredients together and blend well. If it’s too thick add a tbsp of water. Dress the salad and share across 4 bowls.
5. In a large skillet pan, melt the butter and fry off the schnitzels making sure they are flat in the pan for 3-4 minutes on each side until golden brown.
6. Once the schnitzels are cooked, slice up and add to the salads.
7. Serve with a poached egg if you wish.