Holstein-Style Turkey
Holstein-Style Turkey



  • 4 turkey schnitzels
  • 4 tbsp flour
  • 1 tsp ground paprika
  • 1 tsp English mustard powder
  • 6 eggs
  • 250g white breadcrumbs
  • Veg oil, for frying
  • 2 tbsp olive oil
  • 16 tinned anchovy fillets
  • 2 tbsp sherry vinegar
  • 170g butter
  • 2 tbsp capers
  • 1 tbsp chopped parsley
  • Flatten the turkey schnitzels with a meat hammer or rolling pin. In a shallow bowl, mix the flour, paprika, mustard powder, and salt and pepper together. In another bowl, beat two of the eggs. Coat the turkey in the flour mix, dredge in the egg, and then coat in breadcrumbs, before frying for a couple of mins on each side in olive oil, until golden and crisp.
  • Heat a separate pan, and fry the remaining eggs in veg oil, until cooked to your liking. Pop the schnitzels on a serving plate with the fried eggs on top, and arrange the anchovy fillets around them.
  • Discard the excess oil from the pan, pour in the vinegar, and simmer until reduced by half. Shake in the butter, then strain through a sieve into a clean pan. Add the parsley and capers, stir a couple of times to combine, then pour this sauce all over the eggs. Serve immediately with green salad.
30 mins
4 serving

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