Updated: Jul 26, 2018
This recipe uses turkey breasts but you can just as easily use chicken breasts. If you don't wish to have the breaded coating, you can season the steaks with salt and pepper, plus a little All Seasoning, and fry gently.
400g-500g Turkey Breast Fillets (1 fillet per person)
275g of dried breadcrumbs (ready prepared in a carton will work well - or you can use Waitrose Ingredients Lemon & Pepper Crust breadcrumb mixture)
2-3 tablespoons of flour
Sunflower oil for frying
Cut each fillet in half (across the width). On a chopping board, use a rolling pin to bash the fillet flat to about 2 cms thick.
Put the flour in a cereal bowl. Put the eggs in another bowl, and whisk with a fork. Put the breadcrumbs on a flat plate.
Dip each piece of turkey into the flour, turning to coat each side. Then dip it in the egg mixture, coating each side. Then dip the turkey into the breadcrumbs, making sure you coat each side evenly.
When all the fillets are breaded, heat the oil on a low heat in a wide (ideally heavy based) frying pan. Just use enough oil to lightly coat the base of the pan. You can refresh the oil whenever it runs out - better to use a little at a time, otherwise you end up 'deep frying' the turkey, which isn't very healthy. Fry the breaded turkey pieces on a gentle heat slowly on each side. Remove each turkey piece to a warm oven dish and cover with foil to keep warm.
When the turkey pieces are all fried, you can put the dish in the oven for a few minutes, just to make sure everything is warm. Keep the dish covered with foil however, to ensure they don't dry out or become over cooked.