Low-cal turkey schnitzel

I had a discussion recently with a friend who complained that all skinny meals were boring and lacking in flavour. And I agree with her to some extent: many ready-made low-cal meals are truly insipid and quite tasteless. Last year our local free paper was running a competition to win a 3-months-worth of supply of meals from Weight to Go. I was pleased to have won the prize, but most of the dishes were disappointing, I often found myself adding salt and spices to the soups that tasted of nothing and incredibly bland pasta dishes. But low-cal food doesn't have to be like that.

Low-cal turkey schnitzel
2 turkey fillets
4 tsp of honey mustard
1/2 tbsp oil
bread crumbs
salt and pepper


Typically a schnitzel is not exactly a diet food, what with all the oil, egg glaze and bread crumbs, it is pretty packed with calories. But you can definitely tweak the recipe and turn it into a low-cal version.

First, go for a turkey fillet. Turkey is a lean meat and can be quite bland.
Instead of dipping it in the egg before coating it with the bread crumbs, spread the mustard on both sides of each fillet and put in a shallow dish filled with the bread crumbs. Press slightly so that the crumbs stick well to the schnitzel. Season well with salt and pepper. Instead of frying it in oil, bake the turkey fillets. Put the foil inside the baking tray and add literally a drop of oi, then spread it over the foil. Place the tray in the oven preheated to 180C and bake for about 20 minutes. Check with a wooden skewer that they are ready.

Serve with the roast peppers, baked apples and kohlrabi. Kohlrabi can be par-boiled first in salted water, then baked in the oven. Add a small amount of grated parmesan for the last 5 minutes of cooking.