Pre-heat oven to 200°C
Place the turkey steaks under some cling film and use a rolling pin to flatten them out
Mix the breadcrumbs, parmesan and herbs together in a bowl and season with a little salt and pepper
Lay out your three bowls: flour, whisked egg, breadcrumb mix
Dip each turkey steak in each bowl in turn; make sure they are coated at each stage
Put on a tray in the fridge while you prepare the potatoes
Put the diced potatoes in a pan of cold, salted water, bring to the boil and cook for 3 minutes. Drain, shake out onto kitchen paper and leave to cool
Put your turkey escalopes in the oven for 15 minutes
Heat some oil in a large frying pan
Assemble the salad by combining all of the ingredients (apart from the oil and vinegar in a bowl)
In a small bowl, whisk together the oil and vinegar
Once the oil is heated, add the potatoes and cook until browned on all sides (if your pan is small, you may need to do this in batches). It will take about 10 minutes and you will have to keep on turning the potatoes to ensure even cooking
When you are ready to serve, add the dressing to the salad and toss together