Cranberry Pan Rustic Roll with Turkey Schnitzel

INGREDIENTS (Serves 4)

4 cranberry pan rustic rolls, each sliced into two layers
4 turkey escalopes
Seasoned flour
3 eggs, beaten
100g fresh white breadcrumbs
200g hazelnuts, roughly ground
75g unsalted butter
For the red cabbage, shallot and beetroot vinaigrette:
½ small red cabbage, shredded
2 large shallots, finely chopped
2 medium beetroot, finely grated
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
6 tbsp rapeseed oil
To serve: Rocket leaves or lambs lettuce and a hollandaise sauce flavoured with a reduction of orange juice, white wine vinegar and fresh thyme.

PROCESS

1. Mix together the breadcrumbs and hazelnuts.
2. Dip each turkey escalope in flour, beaten egg and then hazelnut crumb.
3. Heat a little butter and oil in a large frying pan and heat until foamy. Add the coated turkey escalope and cook gently for 4–5 minutes each side or until golden and cooked through.
4. To make the vinaigrette salad, simply toss together the red cabbage, shallot and beetroot. Mix the dressing ingredients together and season to taste. Stir into the cabbage mixture.
5. To serve, layer up the cranberry pan rustic roll. Cut a turkey escalope in half and layer one half in the bottom layer of the roll with a little rocket. In the second half add the remaining half of turkey and a little red cabbage vinaigrette. Spoon over a little hollandaise and serve the remaining separately with a dish of extra red cabbage vinaigrette.