Herb and Garlic Turkey Breast Schnitzel with Corn, Tomato and Avocado Salsa
Ingredients
• 4 Ingham Herb and Garlic Turkey Breast Schnitzels
• 2 fresh cobs of corn
• 1 tablespoon olive oil
• 20 g butter
• 1 – 2 teaspoons Cajun seasoning
• 250 g cherry tomatoes quartered
• 1 avocado, peeled, diced
• 80 g baby rocketServes 4
• 4 Ingham Herb and Garlic Turkey Breast Schnitzels
• 2 fresh cobs of corn
• 1 tablespoon olive oil
• 20 g butter
• 1 – 2 teaspoons Cajun seasoning
• 250 g cherry tomatoes quartered
• 1 avocado, peeled, diced
• 80 g baby rocketServes 4
Method
Cook schnitzel as per instructions.
Remove kernels from corn cob. Place into a bowl. Repeat with remaining cob.
Heat oil and butter in a frying pan over medium heat. When butter is melted, add corn kernels. Stir until coated with oil mixture. Sprinkle Cajun seasoning over corn. Stir. Cook for 3 minutes, or until tender. Remove from heat and cool. Transfer to a bowl. Add tomato, avocado and rocket. Toss until well combined. Put cooked schnitzels onto serving plate. Spoon corn mixture onto or beside schnitzel and serve.
