Turkey schnitzel with caper, anchovy and parsley butter

Set out three bowls for breading the turkey and a tray for the finished escalopes. Then, mix the panko breadcrumbs with the onion seeds and a pinch of salt.

Arrange bowls in order of the process from left to right: flour, beaten egg and breadcrumb mix. Season both the flour and egg.

Firstly dip the turkey into the flour, pat off any excess and then dip into the egg mix and finally the breadcrumb mix. Make sure to press the breadcrumbs onto the turkey a little and ensure there is an even coating of the breadcrumbs. Place on a tray ready for cooking.

In a large frying pan, add a good splash of olive oil. When it has started to slightly smoke, add your turkey escalopes and fry for 2-3 minutes on each side. For the last minute of cooking add a small knob of butter and baste over the turkey. Remove from the heat and leave to rest.

Using the same pan, add the remaining butter and slowly cook it into a brown butter. You’ll start to notice the butter darken in colour and give off a nutty aroma. Pull off the heat and leave it too cool for 1 minute.

Add the chopped anchovy, shallot and garlic to the butter and return to the heat for a few seconds, until it begins to slightly bubble again. Finish the sauce with the capers, parsley and a good squeeze of lemon.

Slice the turkey at a slight angle. Taste the sauce for seasoning, then plate up and enjoy!