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.