Name: Lemony crumbed turkey with broccoli-bean smash
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 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

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Lemony crumbed turkey with broccoli-bean smash

Lemony crumbed turkey with broccoli-bean smash

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 3.4 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal477
fat17g
saturates3g
carbs40g
sugars5g
fibre9g
protein42g
salt1.8g

Method

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

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A star rating of 3.4 out of 5.5 ratings

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