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Parmesan Turkey With Roast Tomato and Basil Potatoes

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“This recipe is in July's issue of Delicious magazine. The picture looked fabulous so I knew I had to try it and I was not dissappointed. It's almost like an oven baked turkey parmesan, with roasted potatoes and tomatoes. It really is delicious!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220*C. Put the potatoes into a roasting tin, drizzle with the oil, season and mix. Roast in the oven, turning halfway. Mix in the tomatoes and roast for a further 10 minutes, until they've begun to wilt.
  2. Meanwhile, spread the parmesan onto a large plate and season with plenty of black pepper.
  3. Put the egg whites in a bowl and whisk until frothy.
  4. coat the turkey strips in the egg whites, then press each one into the Parmesan mixture to roughly cover.
  5. Put in 1 layer on a large non stick baking tray. When the potatoes have 20 minutes cooking time left, pop the turkey into the oven. Cook, turning halfway with a spatula, until cooked and golden. Set aside on kitchen paper.
  6. Divide the turkey between 4 plates. Stir the torn basil leaves into the potatoes and divide between the plates. Garnish with lemon quarters.

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