Ingredients
450g/1lb turkey mince
1 egg
30g/1oz fresh breadcrumbs
2.5ml/½ tsp tarragon, chopped
salt and freshly ground black pepper
30g/1oz plain flour, seasoned
1 egg, beaten
30-60g/1-2oz fresh breadcrumbs
15g/½oz butter
2 tsp vegetable oil
1 shallot, peeled and finely chopped
90ml/3fl oz single cream
1 lemon, juice only
2.5ml/½ tsp tarragon, chopped
Method
1. Mix together the mince, egg, breadcrumbs and tarragon and season well. Make into 4 8cm/3½in rounds, put on bakewell paper and cover. Either chill in the fridge for up to 3 hours or firm in freezer for 10-15 minutes.
2. Flour, egg and breadcrumb the schnitzels and return to the fridge for a further 10-15 minutes.
3. Fry in butter and oil for 5 minutes on each side, remove and keep warm. Drain the butter into a clean pan.
4. Cook the shallot in it until soft, add the cream, lemon juice and the tarragon. Season well and bubble for a minute and serve with the schnitzels.
5. Serve with green salad and new potatoes.
