This delicious Herb Crumbed Turkey Breast with Sweet Potato and Watercress Salad recipe is delicious idea for lunch or dinner on those warm summers nights. This dish can also be served up to guests your next dinner party.
Ingredients
1 kg Steggles Turkey Breast
500g breadcrumbs
1 bunch Flat Leaf Parsley
250g Grated Parmesan
1kg Sweet potato
1/4 cup Australian Olive oil
1 bunch Watercress
2 eggs
1 cup milk
1 cup plain flour
1 lemon
Salt and Pepper to taste
Method
Preheat oven to 185°C
Cut sweet potato into large wedges and toss in olive oil and season. Roast in oven for 35 minutes, remove from oven
Cut the turkey breast into small manageable sizes and set aside
In a food processor, add breadcrumbs, parsley, parmesan cheese and pepper (no salt). Blend until green in colour and consistent in texture and bread crumb size
Using three bowls, add the flour to one together with a little salt and pepper. In the next add 2 eggs and the milk and mix until smooth. In the third bowl add the breadcrumb mix
Have a large tray ready to put your crumbed turkey onto before cooking
To crumb, start with the turkey and add it to the bowl of flour, make sure it is covered, shake off excess and add it to the egg mix, make sure it is covered and drain off excess, finally add the turkey to the bread crumb mix, making sure it is covered well, shake off excess gently and place on tray. Repeat with all the turkey pieces
Add olive oil to a fry pan and on medium/high cook the turkey until golden and place on a new baking tray covered with baking paper
Place the turkey in to the oven along with the sweet potato for a further 10 minutes or until the Turkey is cooked through
Serve the sweet potato wedges with watercress and a Lemon wedge and season with salt and pepper
Tips & Hints
When Crumbing it is easiest to work keeping one hand for the wet ingredients (egg mix) and one for the dry ingredients (flour and breadcrumb mix)
