Whisky-Crumbed Turkey Breast with Bean, Mango and Peanut Salad

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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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.


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


Season turkey with salt and pepper and dust with flour. Beat egg with whisky. One by one dip turkey schnitzels into egg mixture then coat with crumbs, pressing crumbs firmly into both sides.

Heat a frying pan (you may need to cook this in batches) and add butter or oil. When it stops sizzling, add schnitzels and cook 2-3 minutes each side over moderate heat until golden. To test if they’re cooked, carefully slice schnitzels open with a sharp knife – the flesh should be white but still a little juicy. (If you’re cooking for more than six it may be easier to seal the schnitzels in a pan then bake on a tray in the oven at 180°C/350°F/Gas Mark 4)

While they’re cooking, mix lime juice, Thai fish sauce, sugar and chilli together. Toss this dressing with mango, coriander, mint, peanuts and beans.

To serve, place hot schnitzels on plates and top with salad.