Name: Whisky-Crumbed Turkey Breast with Bean, Mango and Peanut Salad
Yield: Serves 6
Ingredients: 2 cups fresh breadcrumbs; 200 g(6 ½ oz) butter or 100 ml(3 ½ fl oz) olive oil; ½ cup toasted peanuts, roughly chopped; ½ bunch mint, leaves picked and large ones halved; 60 g flour; 3 tablespoons whisky or milk or cream; 1 large mango, peeled and flesh diced; 1-1.2 kg(2-2 ½ lb) turkey schnitzel (skinless, boneless breast); 1 egg; 1 tablespoon grated palm sugar or brown sugar; 1 medium-heat chilli, finely chopped; 1 bunch coriander, leaves picked; salt and pepper; 150 g(5 oz) green beans, blanched and refreshed; 2 teaspoons Thai fish sauce; 100 ml(3 ½ fl oz) lime juice

Preparation info

Serves
6

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is a totally non-conformist turkey meal — Austrian turkey schnitzel meets South East Asia with a bit of whisky thrown in for good measure. I find the whisky adds a really subtle flavour to the bird, and have often used rum to dip pork chops in before crumbing, you may find it unnecessary - it’s up to you. The crunch of the crumbs is important, so make your own from stale white or sourdough bread and avoid those fine pre-made crumbs.