Turkey schnitzel sandwich

For the parsnip crisps, use a mandolin or vegetable slicer to cut the parsnips into thin discs

Place a saucepan over a high heat and add oil, heat until the oil reaches 180°C, testing with a sugar thermometer

Add the parsnips in batches and fry until crisp, approximately 2-3 minutes. Drain on kitchen towel, season with a pinch of salt and set aside

Place each turkey steak in a resealable bag. Beat gently with a meat mallet or rolling pin until 1/2cm thick, being careful not to tear all the way through the meat

Crack 2 eggs into a mixing bowl and beat with a pinch of salt and drop of water to make an egg wash. Add the breadcrumbs and flour to separate plates

Season the meat and coat in flour, dusting off any excess, then dip into the egg wash. Evenly coat the turkey in the breadcrumbs and set aside on a baking sheet

Place a large pan over a medium heat and add oil until 1/2cm deep. Shallow-fry the turkey schnitzels on one side for 2 minutes until lightly golden, turn and repeat to cook the other sides

Remove the schnitzels from the pan and place on a wire rack to drain

For the mayonnaise, mix the cranberries and capers into the mayonnaise and set aside

Slice the ciabatta lengthways and spread the cranberry and caper mayonnaise across the bottom layer

Place the spinach on the mayonnaise and top with the turkey schnitzels. Press down the other half of the ciabatta to make 1 big sandwich then cut into 4 equally-sized smaller sandwiches

Cut the sandwiches into smaller portions if necessary and serve with the parsnip crisps