Herb and gar­lic tur­key breast schnitzel with corn, tomato and av­o­cado salsa

Townsville Bulletin - - Taste -

4 Ing­ham Herb and Gar­lic Tur­key Breast Sch­nitzels 2 fresh cobs of corn 1 tbs olive oil 20g but­ter 1-2 tsps Ca­jun sea­son­ing 250g cherry toma­toes, quar­tered 1 av­o­cado, peeled, diced 80g baby rocket

1. Cook schnitzel as per packet in­struc­tions. 2. Hold a corn cob up­right on a chop­ping board. Run a sharp knife firmly down the length of cob re­mov­ing ker­nels. Place into a bowl. Re­peat with re­main­ing cob. 3. Heat oil and but­ter in a fry­ing pan over medium heat. When but­ter is melted, add corn ker­nels. Stir un­til coated with oil mix­ture.

Taste? 4. Sprin­kle Ca­jun sea­son­ing over corn. Stir. Cook for 3 min­utes or un­til ten­der. Re­move from heat and cool. Trans­fer to a bowl. 5. Add tomato, av­o­cado and rocket. Toss un­til well com­bined. 6. Put cooked sch­nitzels onto serv­ing plate. Spoon corn mix­ture onto or be­side schnitzel. Serve.

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