Herb and Parmesan Crumbed Turkey Breast with Sweet Potato and Watercress Salad

Name: Herb and Parmesan Crumbed Turkey Breast with Sweet Potato and Watercress Salad
Cuisine: Universal
Ingredients: 1000 g Turkey breast; 125 g Breadcrumbs; 60.0 g Parsley; 65.0 g Parmesan; 1000 g Sweet potatoes; 59.4 g Olive oil; 25.0 g cress; 120 g Eggs; 258 g Milk; 70.0 g Flour; 75.0 g Lemons; Salt

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A herb and Parmesan encrusted turkey breast served with a side of sweet potato wedges and watercress salad. The turkey breast is crumbed with a mixture of breadcrumbs, parsley, Parmesan, and pepper. The sweet potato wedges are roasted in the oven with olive oil and seasoned with salt and pepper. The watercress salad is served with a lemon wedge and seasoned with salt and pepper.

Category: Mains

Source: myfoodbook.com.au

Equipment

	Mixing bowls
	Frying pan
	Baking tray

Ingredients

	Sweet potato
	Turkey breast
	Breadcrumbs
	Parsley
	Parmesan
	Pepper
	Flour
	Salt
	Eggs
	Milk
	Olive oil
	Watercress
	Zitronen (Lemons)

Instructions

Preheat oven to 185°C. Cut sweet potato into large wedges and toss in olive oil and season. Roast in oven for 35 minutes, then remove from oven and set aside.

Cut the turkey breast into small manageable sizes. In a food processor, add breadcrumbs, parsley, Parmesan and pepper. Blend until green in colour and consistent in texture and bread crumb size.

Using three bowls, add the flour to one together with a little salt and pepper. In the next add 2 eggs and the milk and mix until smooth. In the third bowl add the breadcrumb mix. Have a large tray ready to put your crumbed turkey onto before cooking.

To crumb, start with the turkey and add it to the bowl of flour, make sure it is covered, shake off excess and add it to the egg mix, make sure it is covered and drain off excess, finally add the turkey to the bread crumb mix, making sure it is covered well, shake off excess gently and place on tray. Repeat with all the turkey pieces.