TEX-TURKEY SCHNITZELS WITH RICE SALAD

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 3180kj

✦ 175g packet corn chips

✦ 4 fresh turkey breast steaks

✦ ¹⁄ cup seasoned flour 3

✦ 2 tsp taco seasoning, plus 1 tsp extra

✦ 2 eggs, lightly beaten

✦ oil for shallow-frying

RICE SALAD

✦ 2 cups cooked white rice

✦ 1 tomato, chopped

✦ 1 avocado, chopped

✦ 2 green onions, chopped

✦ 1 lime, zest finely grated, juiced

✦ tabasco sauce, to taste

1 In a food processor, process corn chips to form crumbs. Place turkey steaks between 2 sheets of plastic wrap. Pound with a rolling pin until 5mm thick.

2 Combine flour and taco seasoning on a plate. Dust turkey steaks in flour mixture, shaking off excess. Dip in egg and roll in corn chip crumbs to coat.

3 Heat enough oil in a large deep frying pan on high to shallow-fry schnitzels (oil is ready when a few corn chip crumbs sizzle as soon as they’re added).

4 Fry schnitzels 2-3 mins each side until crisp and golden. Drain on paper towel.

5 RICE SALAD In a large bowl, combine rice, tomato, avocado, onion, zest and juice. Add tabasco sauce, to taste.

6 Serve schnitzels with salad.