Parmesan turkey with roast tomato and basil potatoes
- July 2005
- Serves 4
- Takes 15 min to make, 45 min to cook
We’ve used turkey breast steaks in this Italian recipe to keep the calories and cooking time low. Parmesan-coated turkey steaks, roasted new potatoes and tomatoes combine for a healthy yet satisfying meal.
Want something even quicker? Try these parma ham-wrapped turkey steaks with parmesan polenta.
- Gluten-free recipes
- 18.9g (8.8g saturated)
- 34.9g (5g sugars)
- 1.1g salt
- 800g large new potatoes, unpeeled and quartered
- 2 tbsp olive oil
- 250g cherry tomatoes
- 150g fresh Parmesan, grated
- 2 large egg whites
- 4 turkey breast steaks, cut into strips
- Small handful of fresh basil leaves, large leaves torn
- 1 lemon, quartered, to serve
- Preheat the oven to 220°C/fan 200°C/gas 7. Put the potatoes into a roasting tin, drizzle with the oil, season and mix. Roast for 35 minutes in the oven, turning halfway. Mix in the tomatoes and roast for a further 10 minutes, until they’ve begun to wilt.
- Meanwhile, spread the Parmesan onto a large plate and season with black pepper. Put the egg whites in a bowl and whisk until frothy. Coat the turkey strips in the egg whites, then press each one into the Parmesan to roughly cover. 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, until cooked and golden. Set aside on kitchen paper.
- Divide the turkey between 4 plates. Stir the torn basil leaves into the potatoes and divide between the plates. Garnish with a lemon quarter.
You could also try this recipe using firm white fish.
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