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Lemony crumbed turkey with broccoli-bean smash

Lemony crumbed turkey with broccoli-bean smash

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Kids can help make these crispy breadcrumbed goujons with butter bean mash, greens, vine tomatoes and pesto

Nutrition: per serving


  • 3 tbsp plain flour
  • 1 large egg
  • 100g fresh breadcrumb
  • 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 bean , drained
  • 4 tbsp pesto


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, January 2013

Goes well with


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A star rating of 3.4 out of 5.5 ratings

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