After exactly four months and 126 blogs, I've reached a plateau where my interest in food is starting to wane a little. I honestly could take it or leave it. I nearly forgot to eat breakfast. I took an hour to scarf down a brownie this afternoon. When I got home I came close to not even bothering with a new recipe and blog.
|Lousy perspective. Tiny potatoes and large turkey steak :)|
It probably came from the Leith's book, which I was a bit disappointed with. I was hoping it would be all about learning to cook from scratch, but it's just a posh version of Delia's 'How To Cheat...' That said, the rather frazzled mummy/business analyst/wife/wannabe half-marathoner in me really appreciated the quick cook, easy result of this meal. Although I did have to make saute potatoes to appease the husband for having to try something new.
If I'm honest, I probably could've made this recipe up myself. In fact maybe I did. Maybe I dreamt it which is why I can't remember where I found the recipe. I hope I'm not starting to lose the plot!
This would hopefully also make a really good toddler tea. We made great strides tonight with Miss A, a self-professed pasta- and fruit-only child scoffed five meatballs in tomato sauce. Progress! I can't remember when she last ate meat.
Anyhow, this is how I did it.
- 4 turkey breast steaks, about 1.5cm thick
- 4 tbsps basil and tomato pasta sauce
- 4 slices cheddar
- 2 eggs, beaten
- 75g seasoned flour
- 100g breadcrumbs (I used panko, but you could make your own)
- Put the flour, eggs and breadcrumbs in three separate shallow bowls.
- Taking one turkey breast at a time, dip first into the flour, shake to remove the excess flour; dip into the egg until completely covered and finally place in the bowl of breadcrumbs, only covering the bottom side.
- Put the turkey steak on a baking tray and repeat the process with the other steaks.
- Place a spoonful of pasta sauce on top of each piece of turkey and cover with cheese.
- Sprinkle the remaining breadcrumbs over the top of the turkey breasts until completely covered.
- Refrigerate for 30 mins.
- Preheat the oven to 200C/180 fan/400f then bake for 30 minutes until golden brown.
- Serve with saute potatoes and veg or salad