Chicken can also replace turkey in this recipe.

1. Place all the ingredients for the lemon and herb breadcrumbs in the hand blender and pulse until roughly chopped into breadcrumbs.

2. Place the turkey breasts on a board and cover with cling film. Using a mallet or a rolling pin, bash each fillet to 1⁄2 cm thickness. Place the beaten egg, flour and crumbs in 3 separate bowls. Dip each schnitzel in flour, then in the egg, then in the crumbs, pressing firmly. Place in the fridge for 30 min before cooking.

3. Heat the olive oil and butter in a wide frying pan on medium heat. Fry the turkey for 2-3 min until brown, then flip over and fry the other side for a further 2-3 min.

4. For the tzatziki:
Cut the ends off the cucumber, but keep the skin on. Place a cheesecloth or thin towel under a box grater. Grate the cucumber on the cheesecloth until it's completely shredded. Fold the towel around the cucumber and ring out the excess juice. I like to collect the juice and throw it in my smoothie later. Open the cloth and salt the remaining cucumber and allow to stand for 5-10 minutes, then squeeze again to remove any remaining juice. Place the coconut yogurt, garlic, dill, lemon juice and cucumber in a glass bowl and mix until combined. Season with salt and pepper.



6. Serve with tzatziki.

Enjoy!