Turkey schnitzel

Cook it in a single layer in a little hot oil over a medium heat for about 3–4 minutes on each side, until golden and cooked through. Let it drain on a wire rack rather than stacking the pieces, which can soften the crumbs.

Yes. Arrange the schnitzels on a lightly oiled baking tray, brush or spray the tops with a little oil, and bake at 200°C (180°C fan) for about 15–20 minutes, turning halfway; check the thickest part is cooked through.

The Food Standards Agency advises cooking poultry until the centre reaches 70°C for 2 minutes, or 75°C for 30 seconds. Check the thickest part with a clean food thermometer.

For an easy British-style plate, serve it with chips or buttery mash, peas and a wedge of lemon. A crisp green salad or coleslaw also works well alongside the crunchy coating.

An escalope is a thin slice of turkey; schnitzel usually means that thin slice has been coated in crumbs and fried. A plain turkey escalope has 124 kcal per 100 g, while a Milanese-style breaded turkey escalope has 211 kcal per 100 g.

Cool leftovers and refrigerate them within 1–2 hours, then eat within 48 hours. Reheat only once, until steaming hot all the way through.

Yes. Freeze it in a sealed container or freezer bag, with baking paper between pieces; thaw it in the fridge and reheat until steaming hot throughout. The crumb coating may be less crisp after freezing.