Turkey Schnitzel with Parsnip Chips

This versatile Turkey Schnitzel with Parsnip Chips recipe is created by the amazing Madeleine Shaw and is perfect for a healthy meal.

  • Serves: 2
  • Preparation time:
  • Cooking time:


Preheat the oven to 220°C.

Cut the parsnips into thin frîtes.

Melt 3 tablespoons coconut oil or butter in a roasting tin, and toss the parsnips in this with a good grind of salt and pepper. Roast them in the oven until golden brown, flipping them over halfway through the cooking time. They will cook in 15–20 minutes, depending on your chip size.

Put the flour or ground almonds in a bowl. Whisk the egg in another bowl. Put the oats, lemon zest, thyme, smoked paprika, garlic and parsley in the food processor with a big pinch of salt and some pepper. Blitz for 3–4 minutes, or until broken down in to breadcrumb size. Pour this mixture into a bowl and set aside.

Grab the turkey steaks, bash with a rolling pin until they are just under 1cm thick. Season with salt and pepper, coat in the flour, then dip them into the egg mix, and finally dip them into the oat crumbs.

Heat 1 tablespoon coconut oil in a frying pan over a medium heat, and cook the turkey schnitzels for 4 minutes on each side until golden- brown and cooked through. Repeat with the other turkey schnitzels and serve with the parsnip fries and some rocket.


  • 250g parsnips, peeled
  • 4 tbsp coconut oil or butter
  • 1 egg
  • 1/4 tsp smoked paprika
  • ½ tsp of thyme
  • 50g buckwheat flour, rice flour or ground almonds
  • 70g porridge oats
  • juice and zest of 1 lemon
  • 1 clove garlic
  • 2 tbsp chopped parsley
  • 2 British turkey steaks
  • salt and pepper
  • 100g of rocket
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Nutritional values per portion

Energy 674Kcals
Protein 53g
Total Fat 23g
Saturated Fat 15.5g
Carbs 58g
Sugars 7g
Salt 0.3g
Fibre 10g