Wiener Schnitzel with Turkey

Heat oil in a large frying pan (or a wide pot).

Beat the egg with salt and paprika in a deep plate or bowl until well combined.

Put the flour on one plate and the breadcrumbs on a second plate.

If needed, lightly flatten the turkey cutlets between cling film or baking paper.

Spread a thin layer of mustard on the cutlets and season with roast chicken seasoning.

Only bread the cutlets shortly before frying: first coat them in flour, then dip them in the egg, and finally roll them in the breadcrumbs.

Check whether the oil is hot enough: hold a wooden skewer in the oil; bubbles should rise immediately.

Fry the breaded schnitzels in batches in the hot oil, and don't put too many in the pan at once.

Remove the schnitzels as soon as they float to the surface and are golden brown.