Parmesan Turkey With Roast Tomato and Basil Potatoes

Total Time
1hr
Prep 15 mins
Cook 45 mins

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 Nutrition

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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