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Breaded lemon turkey steaks

Breaded lemon turkey steaks

Total Time
3 hr 20 min
20 min
40 min


Fresh lemon rind

1 tbs, grated

Lemon juice

2 tbs


1 medium, wedgs to serve

Skinless turkey breast

600 g, steaks (buy 4 x 150g)

Baby potatoes

600 g

Fresh flat-leaf parsley

cup(s), finely chopped

White bread

1½ slice(s), to make 50g of fresh breadcrumbs

Dried herbs

1 tsp, mixed variety

Olive oil

2 tbs


  1. 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.
  2. 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.
  3. Meanwhile, place breadcrumbs on a plate. Dip turkey steaks, one at a time, in breadcrumbs to coat both sides.
  4. 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.


SERVING SUGGESTION: Mixed salad leaves to serve. VARIATION: You could also use skinless chicken breast fillets in this recipe. Flatten them between 2 pieces of plastic wrap before crumbing.