Turkey schnitzel with rocket & pomegranate salad

• egg↗1

  lightly beaten

• plain flour↗1 tbsp tbsp
• breadcrumbs↗2 tbsp tbsp
• flaked almonds↗2 tbsp tbsp

  finely chopped

• turkey escalope↗1

  (about 70-80g)

• olive oil↗1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• rocket↗50g g
• parmesan↗15g g

  shavings

• pomegranate seeds↗1 tbsp tbsp
• balsamic vinegar↗1-2 tbsp tbsp

Step-by-step instructions

1. 1

   Put the egg in a bowl and the flour on a plate with a little seasoning. Mix the breadcrumbs and almonds on another plate. Coat the escalope in the flour, tapping off any excess, then dip in the egg, then roll in the breadcrumb mix, making sure it’s completely coated.

2. 2

   Heat the oil in a frying pan over a medium-high heat and lay the escalope in the pan. Cook for 1-2 mins, then turn and cook for a further 1-2 mins until the coating is golden and the turkey is cooked.

3. 3

   Serve on a bed of rocket, with the parmesan and pomegranate seeds scattered on top. Drizzle over the balsamic vinegar before serving.