Preheat the oven to 220°C.
Cut the parsnips into thin frîtes.
Melt 3 tablespoons coconut oil or butter in a roasting tin, and toss the parsnips in this with a good grind of salt and pepper. Roast them in the oven until golden brown, flipping them over halfway through the cooking time. They will cook in 15–20 minutes, depending on your chip size.
Put the flour or ground almonds in a bowl. Whisk the egg in another bowl. Put the oats, lemon zest, thyme, smoked paprika, garlic and parsley in the food processor with a big pinch of salt and some pepper. Blitz for 3–4 minutes, or until broken down in to breadcrumb size. Pour this mixture into a bowl and set aside.
Grab the turkey steaks, bash with a rolling pin until they are just under 1cm thick. Season with salt and pepper, coat in the flour, then dip them into the egg mix, and finally dip them into the oat crumbs.
Heat 1 tablespoon coconut oil in a frying pan over a medium heat, and cook the turkey schnitzels for 4 minutes on each side until golden- brown and cooked through. Repeat with the other turkey schnitzels and serve with the parsnip fries and some rocket.