Had enough turkey? Make with pork or chicken. The cabbage, kohlrabi and apple slaw is exactly what we want right now.
| 4 | thin slices turkey breast |
| 2 | eggs |
| ½ c | flour |
| 150 g | panko breadcrumbs (use gluten-free panko if desired) |
| pinch | salt |
| pinch | black pepper |
| pinch | cayenne |
| oil as needed for frying |
Lay plastic wrap on the counter, butcher block or a sturdy table. Place the turkey breast pieces on the plastic wrap with about 3 inches in every direction between breast. Pound the meat until quite thin.
Place salt and pepper in flour. Dip the breasts in flour, egg, then breadcrumb.
Heat oil until hot but not smoking, place breast in until golden brown and flip over. Repeat until golden brown. Serve with a side of the autumn slaw.
Autumn Slaw
| ½ head | savoy cabbage, thinly sliced |
| 1 | apple, thinly sliced or julienned |
| 1 sm | kohlrabi, peeled, thinly sliced or julienned |
| ½ c | toasted walnuts |
| salt to taste |
Vinaigrette
| 1 c | canola oil |
| 1/3 c | apple cider vinegar |
| 1 T | grainy Dijon mustard |
| pinch | salt |
| 1 t | honey |
| 1 leaf | sage, chopped fine |
Combine all the vinaigrette ingredients in a blender (or use an immersion blender).
To serve: Combine all slaw ingredients and dress with vinaigrette. Season to taste. Serve with the schnitzel.
Serves 4.