Lemon Breadcrumb Turkey Steaks Food

LEMONY CRUMBED TURKEY WITH BROCCOLI-BEAN SMASH

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
• Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs - press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
• Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates - adding lemon wedges for those who want to squeeze some over.

LEMON BREADCRUMB TURKEY STEAKS

Steps:

• pre-heat the oven to 190 degrees, meanwhile make your bread crumbs in a food processor
• add the parsley & olive oil
• add the juice and rind of lemon
• beat the egg and season with salt and pepper
• dip each of the turkey steaks in the egg then immediately into the breadcrumb mix ensuring that they are completely covered, transfer to a baking sheet.
• cook in the oven for 30 mins

LEMON WHITE WINE TURKEY STEAK (OR CUTLET!)

Steps:

• Slice the onion as if you were making VERY thin onion rings, do not chop it.
• Heat one tablespoon of oil in a non-stick frying pan and add onion, cook until soft and slightly browned.
• While the onion is cooking, pepper and salt the turkey cutlets on each side, and then dredge each piece in flour.
• Push the onions to one side of the pan, add the rest of the olive oil (1 tbs) and place floured turkey in pan. Allow turkey to brown slightly before turning it.
• Once turkey has browned on each side, add the juice of one lemon and the white wine to the pan, stirring it around with the onions.
• Feel free to flip turkey pieces as much you want, cover pan if it is getting too dry too quickly, keep cooking for approximately 20 more minutes.
• **If sauce starts to dry out, add a little more wine, lemon juice, water or stock to get the consistency you would like.

TURKEY STEAKS WITH CITRUS & GINGER SAUCE

Steps:

• Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
• Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
• Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

ITALIAN TURKEY STEAKS WITH GARLICKY BEAN MASH

Steps:

• Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.
• Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.
• Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.