Turkey steaks with lemon and herb polenta crumb
Crisp golden turkey steaks in a lemony polenta coating, baked rather than fried and served with garden peas.
- Time30 min
- LevelEasy
- Costabout £1.77 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the potato wedges with low fat cooking spray and black pepper on a large tray. Roast for 10 minutes.
10 min - 2
Mix the polenta, paprika, thyme and lemon zest on a plate. Whisk the egg whites lightly in a shallow dish.
- 3
Dip each turkey steak in the egg white, then press into the polenta mix to coat both sides.
- 4
Lay the steaks on a second lined tray and spray lightly. Put both trays in the oven and bake for 15 to 18 minutes, until the coating is golden and the turkey is cooked through.
16 min 40 s - 5
Boil the peas for 3 minutes, drain and crush lightly with the mint.
3 min - 6
Serve the turkey with the wedges, peas and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.