- 3 tbsp plain flour
- 1 large egg
- 100g fresh breadcrumb
- zest 1 lemon, plus lemon wedges to serve (optional)
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- small handful parsley, chopped
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- 450g turkey breast steaks
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- 2 tbsp sunflower oil
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- 4 vines cherry tomatoes
- 350g broccoli, cut into small florets
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- 400g can butter bean, drained
- 4 tbsp pesto
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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.