Parmesan Turkey With Roast Tomato and Basil Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is in July's issue of Delicious magazine. The picture looked fabulous so I knew I had to try it and I was not dissappointed. It's almost like an oven baked turkey parmesan, with roasted potatoes and tomatoes. It really is delicious! Ingredients:
800 g large new potatoes, unpeeled and quartered |
2 tablespoons olive oil |
250 g cherry tomatoes |
150 g fresh parmesan cheese, grated |
2 large egg whites |
4 turkey steaks, breasts, cut into strips |
fresh basil leaf, larger leaves torn |
1 lemon, quartered, to serve |
Directions:
1. Preheat oven to 220*C. Put the potatoes into a roasting tin, drizzle with the oil, season and mix. Roast in the oven, turning halfway. Mix in the tomatoes and roast for a further 10 minutes, until they've begun to wilt.
2. Meanwhile, spread the parmesan onto a large plate and season with plenty of black pepper.
3. Put the egg whites in a bowl and whisk until frothy.
4. coat the turkey strips in the egg whites, then press each one into the Parmesan mixture to roughly cover.
5. Put in 1 layer on a large non stick baking tray. When the potatoes have 20 minutes cooking time left, pop the turkey into the oven. Cook, turning halfway with a spatula, until cooked and golden. Set aside on kitchen paper.
6. Divide the turkey between 4 plates. Stir the torn basil leaves into the potatoes and divide between the plates. Garnish with lemon quarters.
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