How To Make Peri Peri Turkey Schnitzel
This is my take on a Wiener Schnitzel. Wien is the German word for Vienna. Schnitzel is the German word for meat cutlets, usually Veal, thinly sliced or pounded flat, breaded and pan fried.
Take a couple of slices of Turkey breast. Place on a board and cover with plastic wrap to prevent meat juices splashing all over the place. Beat flat with a meat mallet or a rolling pin.
To Pane the meat, first season plain flour with salt and pepper and dust the meat in the flour. This will allow the beaten egg to stick to the floured meat. Now dip this into the breadcrumbs that had a tablespoon of Peri Peri seasoning added to it. This will make a nice, spicy breadcrumb crust, when you fry the meat in a heavy based skillet or frying pan. It only takes a couple of minutes on each side and the meat is cooked.
Serve with a nice German or Austrian potato salad.