Turkey schnitzel with mustard and caper sauce

Put your M&S cornflakes (100 g) in a bag. Use a mallet or rolling pin to bash them, or just give them a good squeeze with your hands. You’ll want the pieces to be a mix of sizes.

Combine the cornflake crumbs and parmesan (20 g) in a bowl. In another bowl, squirt M&S classic mayonnaise (3 tbsp) and season.

Dip the turkey breast steak (1 pack) in the mayonnaise, ensuring it’s covered. Then cover it in the cornflake mixture, pressing down to ensure it’s evenly coated. Repeat with the other turkey steaks.

Transfer to a tray, cover and refrigerate for 15 minutes.

You can cook the schnitzel in a pan or in your air fryer. If using your air fryer, preheat (if you need to) to 200°C. Spray the turkey with olive oil spray. Place one or two of the turkey steaks in a single layer in the air fryer basket. Air fry for 12 minutes, turning halfway. Ensure it’s cooked through before serving.

If cooking in a pan, heat a large frying pan over a medium heat. Add 1tbsp olive oil to the pan, then carefully add your schnitzel. Cook for 12-15 minutes, turning halfway through. Ensure it’s cooked through before serving as cooking times may vary.

While the schnitzel is cooking, time to make your sauce. Melt butter (2 tbsp) in a pan over a medium heat until it begins to foam. Add flour (2 tbsp) and keep stirring until the mixture/roux starts to brown slightly. Add the stock (160 ml), keep stirring and ensuring all the lumps are dissolved. Simmer for a couple of minutes until it’s thickened slightly, then add the cream (180 ml), wholegrain mustard (1 tbsp), Dijon mustard (1 tsp), tarragon (2 tsp) and capers (2 tbsp).

Serve with salad (to taste) and frites (to taste).