Breaded lemon turkey steaks
Our healthier take on schnitzel is lean, crisp and sure to become a new family favourite. These crumbed turkey steaks are served with crushed parsley potatoes.
1 zest(s) of 1
Lemon Juice, Fresh
Turkey Steak, raw
4 steak(s), medium, 150g each
New potatoes, raw
2 tablespoon(s), handful, flat-leaf, finely chopped
Dried Mixed Herbs
- In a non-metallic bowl, mix together the lemon zest and juice and the mixed herbs. Season to taste, then add the turkey steaks and toss together to coat. Cover and marinate in the fridge for at least 2 hours or overnight.
- Cook the potatoes in a large pan of simmering water, for 35-40 minutes until tender. Drain and steam dry for 2 minutes, then crush lightly with the back of a fork and stir through half of the parsley.
- Meanwhile, put the breadcrumbs on a plate. Add the turkey steaks, one at a time, pressing them into the breadcrumbs to coat on both sides.
- Heat half the oil in a large nonstick frying pan and add 2 of the steaks. Cook for 4-5 minutes on each side until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Heat the remaining oil in the pan and cook the remaining turkey steaks. Serve the turkey and potatoes with the lemon wedges.
You could also use chicken breast fillets in this recipe. Flatten them between 2 pieces of clingfilm before crumbing. Serve with mixed green salad leaves on the side.