Lemony crumbed turkey with broccoli-bean smash
Kids can help make these crispy breadcrumbed goujons with butter bean mash, greens, vine tomatoes and pesto
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 25 mins
- Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
- Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs - press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
- Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates - adding lemon wedges for those who want to squeeze some over.
PER SERVING
477 kcalories, protein 42g, carbohydrate 40g, fat 17 g, saturated fat 3g, fibre 9g, sugar 5g, salt 1.8 g
Recipe from Good Food magazine, January 2013.
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http://www.bbcgoodfood.com/recipes/2838671/
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Ingredients
- 3 tbsp plain flour
- 1 large egg
- 100g fresh breadcrumbs
- zest 1 lemon , plus lemon wedges to serve (optional)
- small handful parsley , chopped
- 450g turkey breast steaks
- 2 tbsp sunflower oil
- 4 vines cherry tomatoes
- 350g broccoli , cut into small florets
- 400g can butter beans , drained
- 4 tbsp pesto
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 25 mins
Ingredients
- 3 tbsp plain flour
- 1 large egg
- 100g fresh breadcrumbs
- zest 1 lemon , plus lemon wedges to serve (optional)
- small handful parsley , chopped
- 450g turkey breast steaks
- 2 tbsp sunflower oil
- 4 vines cherry tomatoes
- 350g broccoli , cut into small florets
- 400g can butter beans , drained
- 4 tbsp pesto
PER SERVING
477 kcalories, protein 42g, carbohydrate 40g, fat 17 g, saturated fat 3g, fibre 9g, sugar 5g, salt 1.8 g
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11 January 2013
Herg rated and commented on this recipe
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11 February 2013
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