Turkey Schnitzels With Celeriac And Arugula Remoulade - cooking recipe

Ingredients

4 None turkey breast fillets
1 None large egg, whisked
1 handful fresh parsley leaves, chopped
1 cup breadcrumbs
1/4 cup mayonnaise
1/4 cup heavy cream
2 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp horseradish
1/2 bunch fresh chives, chopped
1 1/2 lb celeriac, peeled, grated
3.5 oz baby spinach

Preparation

Preheat oven to 425\u00b0F. Grease a baking tray.
Combine breadcrumbs and parsley. Dip turkey fillets in egg then coat in breadcrumb mixture. Lightly coat with oil then place on prepared pan. Bake for 12-15 mins, until crisp and cooked through, turning once.
Meanwhile, to make the remoulade, combine mayonnaise, cream, mustard, lemon juice, horseradish, chives and celeriac in a large bowl. Fold in baby spinach. Serve with turkey schnitzels.