Turkey Schnitzel with Pear and Hazelnut Salad

Recipe of the week
(Serves 3)


  • 500g turkey breast (Serves 3)
  • ½ cup rice crumbs 1 egg (whisked)
  • 2 tsp olive oil to grease the pan
  • 2 handfuls of fresh rocket
  • 1 pear sliced with a peeler
  • ½ avocado cubed if tolerated
  • 1 handful of hazelnuts crushed
  • ½ small red onion sliced
  • 1 Tbsp olive oil
  • 1 tsp apple cider vinegar mixed with 1 teaspoon of water


  1. Trim any skin and excess fat of the turkey breast and flatten with a meat tenderizer.
  2. Dip each portion into the egg and then coat with crumbs. Repeat until all the meat is coated.
  3. Heat the oil in the pan on a medium heat and when ready place each portion in the pan and then cover with the lid. Combine all salad ingredients together and toss with the dressing.
  4. Check the turkey and flip to cook the other side. Should take approximately 8 minutes each side.
  5. Rest the meat for 2 minutes after cooking and serve with the salad.

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