Parmesan Turkey With Roast Tomato and Basil Potatoes

Name: Parmesan Turkey With Roast Tomato and Basil Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 800 g large new potatoes, unpeeled and quartered; 2 tablespoons olive oil; 250 g cherry tomatoes; 150 g fresh parmesan cheese, grated; 2 large egg whites; 4 turkey steaks, breasts, cut into strips; fresh basil leaf, larger leaves torn; 1 lemon, quartered, to serve

Submitted by MarieRynr

"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!"

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Ready In:: 1hr
Ingredients:: 8
Serves:: 4

ingredients

800 g large new potatoes, unpeeled and quartered
2 tablespoons olive oil
250 g cherry tomatoes
150 g fresh parmesan cheese, grated
2 large egg whites
4 turkey steaks, breasts, cut into strips
fresh basil leaf, larger leaves torn
1 lemon, quartered, to serve

directions

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.
Meanwhile, spread the parmesan onto a large plate and season with plenty of black pepper.
Put the egg whites in a bowl and whisk until frothy.
coat the turkey strips in the egg whites, then press each one into the Parmesan mixture to roughly cover.
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.
Divide the turkey between 4 plates. Stir the torn basil leaves into the potatoes and divide between the plates. Garnish with lemon quarters.