Luke Tipping's turkey schnitzel sandwich recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 1205 calories / serving
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A lovely festive recipe. Serve as a fun dinner treat that will please both the kids and adults. You can slice the sandwiches into bite-sized pieces and serve as a pre-dinner snack.

  1. For the parsnip crisps, use a mandolin or vegetable slicer, slice the parsnips into thin rounds.
  2. Place a saucepan over a high heat and add the vegetable oil, heat until the oil reaches 180°C.
  3. Add the parsnips and fry until crisp – you may have to do this in batches - roughly 2-3 minutes. Drain on kitchen towel, season with a pinch of salt and keep aside.
  4. Put each turkey steak in a re-sealable bag. Beat gently with a meat mallet or rolling pin until half cm thick, being careful not to be too aggressive. Let your little helper gently bash the turkey meat in this step, but make sure you oversee them to ensure their fingers don’t get in the way.
  5. To make an egg wash, crack 2 eggs into a mixing bowl and beat with a pinch of salt and water. Add the breadcrumbs and flour onto 2 separate plates.
  6. Rub the meat with salt and pepper and coat in flour - dust off any excess - then dunk into the egg wash. Roll each breast in breadcrumbs until evenly coated all over and place on a baking tray.
  7. Put a big pan over a medium heat and pour in vegetable oil until half cm deep. Fry the turkey schnitzels on one side for two minutes until lightly golden, turn and repeat. Ensure the turkey is cooked through, with no pink showing.
  8. Take the schnitzels out of the pan and place on a cooling rack to drain.
  9. Meanwhile, mix the capers and cranberries into the mayonnaise and put aside. This is a simple enough step for you to let the kids do while you get on with slicing the ciabatta.
  10. Slice the ciabatta in half lengthways and spoon on and spread the cranberry and caper mayonnaise on the bottom half.
  11. Put the baby spinach on the mayonnaise and top with the turkey schnitzels. Sandwich together to make one large sandwich then cut into four uniformly-sized smaller sandwiches.
  12. Make the sandwiches into smaller portions if too big for the kids and arrange onto plates with the parsnip crisps.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

  • Ingredients

  • 2 turkey breast steaks
  • 2 eggs
  • 110g (4oz) plain flour
  • 340g (11 1/2oz) fine white breadcrumbs
  • 150ml (5fl oz) vegetable oil
  • 2 pinches salt
  • For the parsnip crisps

  • 3 parsnips, peeled
  • 400ml (14fl oz) vegetable oil
  • 1 pinch salt
  • For the cranberry and caper mayonnaise

  • 180g (6oz) light mayonnaise
  • 15g (1 tbsp) dried cranberries, chopped
  • 15g (1 tbsp) capers, chopped
  • For the ciabatta

  • 1/2 ciabatta loaf
  • 240g (7 1/2oz) baby spinach
  • Energy 5030kj 1205kcal 60%
  • Fat 52g 74%
  • Saturates 7g 35%
  • Sugars 18g 20%
  • Salt 4g 67%

of the reference intake
Carbohydrate 131.5g Protein 60.6g Fibre 15.8g


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