Pecan-crusted turkey schnitzels
5 - 7
PersonalPoints™ per serving
Buttermilk is a magic tenderiser and works a treat in these golden, Cajun-spiced schnitzels. Team them with a fresh leafy salad for the perfect balance of taste and texture.
Skinless turkey breast
400 g, steaks
½ cup(s), (125ml)
½ cup(s), (35g)
¼ cup(s), (30g), finely chopped
- Combine turkey and buttermilk in a medium bowl. Cover and refrigerate for 20 minutes.
- Combine breadcrumbs, pecans and Cajun seasoning on a plate. Working with 1 turkey steak at a time, remove turkey from buttermilk, allowing excess to drip off, then coat in pecan mixture, pressing on lightly to give an even coating. Place onto a separate plate. Repeat with remaining turkey steaks.
- Heat half the oil in a large non-stick frying pan over medium–high heat. Add half the turkey and cook for 3–4 minutes each side or until golden and cooked through. Transfer to a plate and repeat with remaining oil and turkey. Serve.