Preheat oven to 180ºC (160ºC fan-forced). Slice turkey fillets horizontally in half or into 1cm-thick slices, gently pressing to flatten. Spread one side of each piece with cranberry sauce. Then lightly dust in flour, dip in egg and evenly coat in breadcrumbs. Place on a tray.

Heat 1 cm oil in a large non-stick frying pan over medium heat. Cook schnitzels, (place cranberry side down first), in batches for 2–3 minutes on each side until golden and cooked through. Place on a baking tray lined with baking paper. Bake in oven for 5–8 minutes until just cooked through. Drain on

paper towel.

Serve chilled schnitzels with cranberry jelly, mayonnaise and lemon wedges.