If you’ve ever had one foot in the ‘turkey is boring’ camp, this recipe will teach you the error of your ways. It’s lean, healthy, protein-rich and really tasty when paired with the red cabbage slaw and sweet potatoes.
Ingredients
- 2 medium sweet potatoes, scrubbed
- 4 oz/1½ cups (100 g) fresh white breadcrumbs
- 1 tbsp grated Parmesan cheese
- a few sprigs of sage, leaves finely chopped
- 1 grated lemon zest
- 4 oz (2 x 100 g) turkey breast steaks
- 1 tsp plain (all-purpose) flour
- 1 small free-range egg, beaten
- 1 tbsp olive oil
- salt and freshly ground black pepper
Red Cabbage Slaw
- ¼ small red cabbage, shredded
- ¼ red onion, grated
- ½ small fennel bulb, thinly sliced or shredded
- 2 oranges, 1 peeled, segmented and chopped, 1 juiced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
How to Make It
- Preheat the oven to 190°C/170°C fan/375°F/gas 5.
- Pierce the sweet potatoes a few times with a fork. Put them on a baking tray (cookie sheet) and bake in the oven for about 45 minutes or until tender when you press them gently. Remove and set aside to cool. Alternatively, cook in the microwave.
- Meanwhile, make the red cabbage slaw: put the vegetables and chopped orange in a bowl. Mix together the oil, orange juice and balsamic vinegar and gently toss everything together. Season with salt and pepper to taste.
- Mix the breadcrumbs, Parmesan, sage and lemon zest in a wide, shallow bowl, then season lightly with salt and pepper.
- Put the turkey between 2 sheets of cling film (plastic wrap) and bash with a rolling pin or meat tenderiser until flattened out to about 5 mm (¼in) thick. Dust the turkey with the flour on both sides, then dip first into the beaten egg and then into the breadcrumb mixture until well coated all over.
- Heat the olive oil in a large frying pan (skillet) set over a medium heat. Add the breaded turkey and cook for about 4 minutes on each side until crisp, golden and cooked through.
- Serve the turkey with the red cabbage slaw and the baked sweet potatoes.
