Tomatoes – used here in a salsa – contribute the heart-healthy phytochemical lycopene.
Rachel Warren Chadd
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900g (2lb) turkey breast (in one piece)
3 egg whites
70g (2 1/2oz) fresh breadcrumbs
1/2 teaspoon finely chopped garlic
1/2 teaspoon ground celery seeds
1/2 teaspoon paprika
1/4 teaspoon hot chilli powder
1/4 teaspoon freshly ground black pepper
35g (1 1/4oz) plain flour
2 tablespoons olive oil
2 large tomatoes, diced
1 mango, diced, or 2 peaches, skinned and diced
Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 180°C (350°F, gas mark 4). Pull off the skin from the turkey breast and remove the meat from the bone. Cut the breast across into 2.5cm (1in) slices. Cut the slices into 2.5cm (1in) strips.
Lightly whisk the egg whites together in a shallow dish until just foamy. In another shallow dish, combine the breadcrumbs with the garlic, celery seeds, paprika, chilli powder and half of the pepper, then spread out evenly.
Dredge the turkey strips very lightly with flour, then dip into the egg whites to cover completely. Finally, coat with the seasoned breadcrumbs. Place on greaseproof paper.
In a large non-stick frying pan, heat 11⁄2 teaspoons of the oil over moderate heat. Add one-quarter of the turkey strips and cook for 2–3 minutes or until browned on all sides. Transfer to a large baking tray.
Brown the remainder of the strips, in three batches, using the rest of the oil. Then bake the turkey for about 15 minutes or until tender and cooked through.
Meanwhile, make the salsa. In a bowl, combine the diced tomatoes, mango and remaining pepper. Serve with the turkey bites.