Tur­key parmi­giana with shake and bake wedges


The Australian Women's Weekly - - Contents -

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


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.

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