Jamie Oliver

Gennaro’s turkey Milanese

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Gennaro’s turkey Milanese

Serves 4
Cooks In1 hour
DifficultyShowing off
Nutrition per serving
  • Calories
    763
    38%
  • Fat
    31.5g
    45%
  • Saturates
    11.5g
    58%
  • Protein
    79.8g
    177%
  • Carbs
    44.5g
    17%
  • Sugar
    2.1g
    2%
  • Salt
    1.50g
    25%
  • Fibre
    1.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    763
    38%
  • Fat
    31.5g
    45%
  • Saturates
    11.5g
    58%
  • Protein
    79.8g
    177%
  • Carbs
    44.5g
    17%
  • Sugar
    2.1g
    2%
  • Salt
    1.50g
    25%
  • Fibre
    1.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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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.

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