Gennaro’s turkey Milanese

Serves 4

  • 1 x 800 g free-range turkey breast

  • 7 large free-range eggs

  • 200 g fresh white breadcrumbs

  • 100 g plain flour

  • 100 g soft Italian cheese, such as fontina or scamorza

  • 8 slices quality Parma ham

  • olive oil

  • truffle oil, (optional)

  • 20 g Parmesan cheese, to serve

Using a sharp knife, halve the turkey breast across the middle so it opens out like a book, then cut each piece in half so you end up with four equal-sized pieces.



Place the turkey on a board, cover with a large piece of cling film and bash each piece to roughly ½cm thick. Beat three eggs in a bowl, then place the breadcrumbs and flour into two separate bowls. Dip a turkey breast in the flour, then shake off any excess and dip into the egg and roll in the breadcrumbs until well coated. Place onto a tray, then repeat with the remaining turkey.



Slice the cheese into thin slices, then place onto the turkey, using your hands to stick it down. Layer over the Parma ham, pushing it down so it sticks, then coat each turkey breast in the flour, dip in the egg and coat in the breadcrumbs once more, then set aside.



Heat a good lug of olive oil in a large non-stick frying pan over a medium heat. Add two turkey breasts and fry for 6 to 8 minutes, or until cooked through and golden, turning halfway. Transfer to a plate and repeat with the remaining turkey. Meanwhile, fry the remaining eggs in a large non-stick frying pan for 2 to 3 minutes for runny eggs. Divide the turkey between your plates, layer over the eggs and drizzle a little truffle oil on top, if using. Finish with a grating of Parmesan and serve with a nice watercress salad, if you like.

Nutritional Information

Method

Using a sharp knife, halve the turkey breast across the middle so it opens out like a book, then cut each piece in half so you end up with four equal-sized pieces.

Place the turkey on a board, cover with a large piece of cling film and bash each piece to roughly ½cm thick. Beat three eggs in a bowl, then place the breadcrumbs and flour into two separate bowls. Dip a turkey breast in the flour, then shake off any excess and dip into the egg and roll in the breadcrumbs until well coated. Place onto a tray, then repeat with the remaining turkey.

Slice the cheese into thin slices, then place onto the turkey, using your hands to stick it down. Layer over the Parma ham, pushing it down so it sticks, then coat each turkey breast in the flour, dip in the egg and coat in the breadcrumbs once more, then set aside.

Heat a good lug of olive oil in a large non-stick frying pan over a medium heat. Add two turkey breasts and fry for 6 to 8 minutes, or until cooked through and golden, turning halfway. Transfer to a plate and repeat with the remaining turkey. Meanwhile, fry the remaining eggs in a large non-stick frying pan for 2 to 3 minutes for runny eggs. Divide the turkey between your plates, layer over the eggs and drizzle a little truffle oil on top, if using. Finish with a grating of Parmesan and serve with a nice watercress salad, if you like.

Nutritional Information Amount per serving:
  • Calories 763 38%
  • Carbs 44.5g 19%
  • Sugar 2.1g 2%
  • Fat 31.5g 45%
  • Saturates 11.5g 58%
  • Protein 79.8g 177%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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