Turkey schnitzel with lemon and caper butter recipe | Sainsbury`s Magazine

Ingredients

• 2 turkey breast fillets (about 200g each)
• 100ml buttermilk
• 40g Parmesan cheese, finely grated
• 30g dried onion flakes (we used Whitworths Dried Onions)
• 30g coconut flour
• 20g sesame seeds
• 2 medium egg yolks
• 40ml milk
• vegetable oil, for cooking
• 100g unsalted butter
• some of the juice and the finely grated zest of 1 lemon
• 2 tbsp capers, drained
• 2 tbsp chopped parsley
• 2 duck eggs (or you can use hens’ eggs)
• 10 anchovy fillets in oil, drained
• gherkins, green pickled chillies and marinated artichokes