Lemon and Basil Turkey Schnitzel

Lemon and Basil Turkey Schnitzel (serves 3)

Ingrediants 

Breadcrumbs 

Salt 

Pepper

Basil 

Lemon rind and juice of three lemons 

3 Turkey breasts

White wine 

1 Egg

Rice 

Equipment 

Grater (if like me you do not have one, chop lemon rind finely with knife) 

Gas cooker

Frying pan 

Pot 

Plastic or wooden spoon

Cutting board 

Knife 

Method 

1. Choose your turkey, checking the best before label (if like me you are in Eastern Europe, we instead discovered the date our Turkey was in fact 'defeated')

2. Pour out your breadcrumbs onto a plate, add your seasoning and lemon rind (chopped), garlic or grated Parmesan could also be added to the mix 

3. Break an egg into a bowl and whisk it, place the turkey into the egg mix until well coated and then transfer it to the breadcrumb plate, turning over until turkey is completed coated. Fry and put aside (in foil to keep it hot)

4. Put the rice on to cook so it is ready at the same time as the sauce.

5. Pour lemon juice into a frying pan, add basil and pepper and simmer (to make it extra tart add lemon rind) 

6. Once the juice has simmered, add a generous dash of wine and cook it off 

7. Pour your wine into the rice in the saucepan and mix well until heated through.

8. Serve