Prep time: 30 mins

Cooking time:  10 mins

Serving: 4 people 


*Modify for low Fodmap:

  • Swap soy milk for almond milk 
  • Swap tofu for lactose free yogurt 
  • Remove coconut 

You will need:

  • 500g Steggles Turkey Breast 
  • 1/4 cup of White Wings Gluten Free Plain Flour 
  • 2 egg yolks 
  • 80ml Coles Soy Milk 
  • 160g Coles Gluten Free Corn Chips
  • 2 1/2 tbsp Spiral Sunflower Oil 
  • 2 silverbeet leaves (shredded)
  • 100g fresh coconut (grated)


  • 4 lime cheeks
  • 2 tbsp chives (thinly sliced)
  • 1 tbsp Spiral Apple Cider Vinegar
  • 2 tsp Spiral Rice Malt Syrup
  • 1 Lime (juiced)
  • 150g Spiral Silken Tofu
  • 1/2 jar of Always Fresh Roasted Peppers (drained)
  • 3tsp Spiral Dijon Mustard
  • 2 tsp White Balsamic Vinegar

Step 1

Cut 1 x 500g Steggles' Turkey Breast into 4 slices (lengthways). Place turkey pieces between sheets of Multix Bake paper and gently flatten with a meat mallet or rolling pin.Place corn chips in a Multix Large Storage Bag and crush with a rolling pin to a fine crumb.


Step 2

Put flour onto a plate or shallow dish and season with salt and pepper. Place egg yolk and milk in a shallow dish, also season with salt and pepper and whisk to combine. Put the crushed corn chips into a second plate. Place the flattened turkey pieces into the flour and shake off any excess. Dip the turkey in egg wash and press the turkey into corn chip crumb, place pressure onto the turkey to ensure the crumb sticks to the turkey. Repeat with remaining pieces.


Step 3

Heat a large frying pan over a high heat. Add the sunflower oil, when hot add turkey schnitzels. Cook for 2-3 minutes on each side or until golden and turkey is cooked through. Remove and place on a paper towel lined plate to drain any excess oil. Meanwhile to prepare the salad, place the silver-beet, chives and coconut into a bowl. Drizzle over the vinegar, rice malt syrup and a good squeeze of lime juice. Season with sea salt to taste and toss to combine.


Step 4

For mayo, place 150g of Spiral Silken Tofu, ½ a jar of Always Fresh Roasted Peppers (drained), 3 teaspoons Spiral Dijon Mustard and 2 teaspoons of White Balsamic Vinegar into a small KitchenAid food processor and process until smooth. Season with salt and pepper to taste.


Step 4

To serve, cut schnitzels in half and place on serving plates. Top with salad, a generous dollop of mayo on the side and a lime cheek.



  •  For a thicker crumb, re-dip the schnitzels in egg wash and press on a second coat of corn chips.