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

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.