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.
© 2003 Peter Gordon. All rights reserved.