Tom Kerridge's Guinea Fowl Schnitzel with Kohlrabi Slaw Recipe | Food Network UK

Ingredients

• Schnitzels:
• 2 guinea fowl supremes
• 100g plain flour
• 1 large free-range egg, lightly beaten
• 120g fresh white breadcrumbs
• Light olive oil for frying
• 40g butter
• Handful of sage leaves
• 1 lemon
• Kohlrabi and cavalo slaw:
• 120g kohlrabi, peeled and julienned
• 4 stalks cavalo nero, stalks removed and shredded
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• Lemon wedges to serve