Place the turkey steaks on a work surface and bash lightly with a rolling pin to flatten slightly.
Mix the grated Emmental, breadcrumbs and some seasoning on a plate and pour the beaten egg onto another plate. Dip the turkey steaks into the beaten egg, then in the breadcrumb mixture.
Cook the tomatoes under a hot grill for 5 minutes, then keep them warm in the oven.
Heat 1tbsp of the oil in a large non-stick pan and fry the turkey steaks in batches, for 3-4 minutes on each side until cooked through. Keep warm in the oven and cook the rest, adding extra oil to the pan.
Set one schnitzel aside, and serve the rest with the salad, lemon and tomatoes.
Cooks note It's usually veal or pork that gets the schnitzel treatment (ie bashing it thin, and coating in breadcrumbs), but it works equally well with turkey.
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