Parmesan Turkey With Roast Tomato and Basil Potatoes
Ready In: 1 hr
Serves: 4
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
- 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.
- Meanwhile, spread the parmesan onto a large plate and season with plenty of 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 mixture 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 with a spatula, 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 lemon quarters.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off