Turkey parmigiana with shake and bake wedges

SERVES 4 PREP + COOK TIME 1 HOUR 15 MINUTES

Crumbing the turkey in almonds instead of breadcrumbs helps to reduce the carbs.

500g turkey breasts, cut horizontally into 4 thick slices

2 eggs

1 cup (120g) almond meal

1 clove garlic, crushed

¼ cup (60ml) extra virgin olive oil

2⁄3 cup (175g) pasta sauce

120g bocconcini, sliced thinly

2 gem lettuce (360g), cut into wedges

SHAKE AND BAKE WEDGES

1 tablespoon extra virgin olive oil

1 small orange sweet potato (250g), cut into wedges

1 large (350g) parsnip, cut into wedges

1 teaspoon Mexican spice mix

1 bunch baby beetroot (500g), cut into wedges

1 Preheat oven to 220°C (200°C fan-forced).

2 SHAKE AND BAKE WEDGES Line a large oven tray with baking paper; brush paper with the oil. Place the sweet potato and parsnip wedges, ⅔ of the spice mix and a little sea salt in a large snap lock bag or freezer bag; shake to combine. Spread wedges over tray. Repeat with beetroot (this stops the beetroot staining the other vegetables). Bake wedges for 40 minutes, turning once, or until golden and tender.

3 Meanwhile, pound turkey between two sheets of plastic wrap or baking paper until 5mm thick.

4 Lightly beat eggs in a shallow dish. Combine almond meal and garlic in another shallow dish; season. Dip turkey, one piece at a time, in egg, then in almond mixture to coat, pressing firmly.

5 Heat half the oil in a large frying pan over medium-high heat. Cook 2 turkey slices for 2 minutes each side or until browned. Drain on paper towel; wipe pan clean. Repeat with remaining oil and turkey.

6 Transfer turkey to an oven tray lined with baking paper. Spoon pasta sauce evenly over turkey; top with bocconcini. Bake turkey for 5 minutes or until cheese is melted and turkey is just cooked through.

7 Serve turkey parmigiana with wedges and lettuce. Not suitable to freeze or microwave.