Parmesan turkey with roast tomato and basil potatoes
(from Elyce123’s recipe box)
Source: delicious. July 2005
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: July
Ingredients
- 800g large new potatoes, unpeeled and quartered
- 2 tbsp olive oil
- 250g cherry tomatoes
- 150g fresh Parmesan, grated
- 2 large egg whites
- 4 turkey breast steaks, cut into strips
- small handful of fresh basil leaves, large leaves torn
- 1 lemon, quartered, to serve
Directions
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Preheat the oven to 220˚C/fan 200˚C/gas 7. Put the potatoes into a roasting tin, drizzle with the oil, season and mix. Roast for 35 minutes in the oven, turning halfway. Mix in the tomatoes and roast for a further 10 minutes, until they’ve begun to wilt.
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Meanwhile, spread the Parmesan onto a large plate and season with black pepper. Put the egg whites in a bowl and whisk until frothy. Coat the turkey strips in the egg whites, then press each one into the Parmesan to roughly cover. Put in 1 layer on a large non-stick baking tray. When the potatoes have 20 minutes’ cooking time left, pop the turkey into the oven. Cook, turning halfway with a fish slice, until cooked and golden. Set aside on kitchen paper.
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Divide the turkey between 4 plates. Stir the torn basil leaves into the potatoes and divide between the plates. Garnish with a lemon quarter.