Crispy buttermilk turkey
1 teaspoons, level
½ teaspoons, level
Plain White Flour
Turkey Breast, Skinless, raw
Calorie controlled cooking spray
½ portion(s), medium, red, finely sliced
2 medium, coarsely grated
3 medium, trimmed and thinly sliced into strips
1 medium, deseeded and thinly sliced
White Wine Vinegar
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. In a bowl, whisk together the buttermilk, smoked paprika, garlic and the dried thyme, then season well.
- Put the flour onto a plate. Working in batches, dip the turkey breasts into the buttermilk mixture, followed by the flour, then put onto the prepared baking tray. Mist with cooking spray and bake for 20-25 minutes until cooked through and golden.
- Meanwhile, to make a slaw, mix together the cabbage, carrots, spring onions, red pepper and the white wine vinegar. Season to taste and serve with the buttermilk turkey and some lemon wedges.