These turkey schnitzel fingers make a delicious dinner for the whole family, served with chunky wedges and peas. Better yet, the next day, any leftovers make delicious sandwiches!
750g floury potatoes, peeled
1/3 cup plain flour
½ teaspoon smoky paprika
½ teaspoon sea salt flakes
Olive oil cooking spray
4 Ingham Herb and Garlic Turkey Breast Schnitzels
1 1/3 cups frozen peas
1. Cut potatoes into wedges and place into pot with cold water, bring to the boil.
Cook until potatoes are a little tender. Drain.
2. Preheat oven to 240°C. Line a large baking tray with baking paper. Combine flour, paprika and sea salt flakes in a large bowl. Add half the wedges and toss until lightly coated with flour mixture. Transfer to tray. Coat remaining chips with flour mixture and transfer to tray. Spray generously with olive oil. Bake for 20 minutes on top shelf of oven. Turn and bake for a further 25 minutes or until golden and crisp.
3. Heat oil in a large non-stick frying pan over medium heat. When hot add 2 schnitzel and cook for 2-3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Cook remaining schnitzels. Cut schnitzel into fingers.
4. Bring a saucepan of water to the boil. Add peas and cook for 2-3 minutes or until heated through. Drain. Serve schnitzel fingers with wedges and peas.