TURNIP & RADISH SLAW WITH CRUMBED BEEF SCHNITZEL

Let’s bring the turnip back into favour. Part of the crucifer (mustard) family, the turnip has a mild peppery taste when eaten raw. For a refreshing and crunchy cold weather salad, combine the beautiful magenta tinged turnip with red radish and herbs in a coleslaw style dressing. Serve with a golden crumbed schnitty and enjoy.

serves 4

350g grass fed beef schnitzels (about 4 x 85g schnitzels)

¼ cup plain flour

Sea salt

Black pepper

1 egg, beaten

2 tablespoons milk

1 ½ cups fine breadcrumbs made from sourdough or ciabatta bread

½ cup olive oil

Lemon wedges, to serve

Salad

350g turnips (about 3 small turnips), well rinsed and ends trimmed

4 radishes, well rinsed and ends trimmed

¼ cup each of finely chopped mint, dill and flat-leaf parsley

2 tablespoons Mock Red Hill apple cider vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 tablespoon extra virgin olive oil

⅓ cup (80ml) Blue Bay goat kefir or yoghurt (or quality mayonnaise)

Sea salt

Pat the schnitzels each side with paper towel to remove excess moisture.

Arrange three shallow wide bowls (wide enough to lay the schnitzel slices flat) side by side in a row. Place flour in the first one and combine with teaspoon of salt and a good grinding of pepper. Whisk together the egg and milk in the middle bowl and add

the breadcrumb mixture in the third.

Working with one schnitzel at a time, dip into the flour to coat both sides evenly, dusting off excess flour. Then dip both sides into the egg mixture to coat well., draining off excess. Finally coat both sides in the breadcrumbs, pressing slightly to stick well. Transfer to a baking paper lined tray. Repeat the crumbing process with the remaining schnitzel slices. Place the tray in fridge for an hour. (note: the crumbed meat can be prepared a few hours ahead)

To prepare the salad, slice each turnip into 3mm wide rounds (using a sharp knife or mandolin), then stack together and cut across into 3mm matchstick-like pieces. Slice the radish into rounds as finely as possible. Alternatively, coarsely grate the turnip and radish. Combine the turnip, radish and herbs in a medium bowl. For the dressing, whisk together the vinegar, honey, mustard and olive oil in a small bowl. Whisk in the kefir or yoghurt and a pinch of salt. Pour the dressing over the turnip mixture and toss to coat well. Refrigerate to chill, about 20-30 minutes.

When ready to cook schnitzels, remove from fridge 15 minutes before cooking. Heat ¼ cup olive oil in a large non-stick heavy based frying pan over a medium-high heat. Add two crumbed schnitzels and cook for 2 minutes, or until crisp and golden brown, carefully turn over and cook the other side for another 1 to 2 minutes, or until just crisp and golden. Transfer to a prepared baking tray. Wipe the frying pan clean with paper towel and add the remaining oil. Repeat cooking step with the remaining crumbed schnitzels.

Serve the schnitzels accompanied with lemon wedges and the turnip slaw.

Recipe by Fiona Hammond, July 2025