Breaded lemon turkey steaks
Fresh lemon rind
1 tbs, grated
1 medium, wedgs to serve
Skinless turkey breast
600 g, steaks (buy 4 x 150g)
Fresh flat-leaf parsley
⅓ cup(s), finely chopped
1½ slice(s), to make 50g of fresh breadcrumbs
1 tsp, mixed variety
- Place rind, juice, turkey and herbs in a large bowl. Season with salt and pepper and toss to coat. Cover and marinate in fridge for at least 2 hours or overnight.
- Cook potatoes in a large saucepan of simmering water, for 35-40 minutes until tender. Drain and steam dry for 2 minutes, then crush lightly with back of a fork and stir through parsley.
- Meanwhile, place breadcrumbs on a plate. Dip turkey steaks, one at a time, in breadcrumbs to coat both sides.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook 2 steaks for 4-5 minutes each side or until cooked through. Transfer to a plate lined with paper towel and keep warm. Repeat with remaining oil and turkey steaks. Serve turkey and potatoes with lemon wedges.