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CRISPY SPICED TURKEY WITH EGG AND POTATO SALAD

Finding ways to load up on carbohydrates without relying on pasta and baked potatoes can be challenging. This crispy turkey is coated with oats and served with an herby new potato salad that will make carb-loading a doddle. When pounding the turkey, keeping its shape isn’t as important as getting an even thickness all over, so don’t worry if it looks a bit strange.

SERVES 2

2 turkey breasts, skin removed

1-1/2 cups rolled oats

1 tablespoon sweet smoked paprika

2 eggs

13 cup flour

Sea salt and freshly ground black pepper

10 ounces new potatoes

3 tablespoons olive oil

2 tablespoons roughly chopped dill

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped chives

2 teaspoons capers

Arugula leaves, to serve

 

DIRECTIONS

1. Lay a piece of plastic wrap over your cutting board and place a turkey breast on top. Lay a second piece of plastic wrap over the top and, using a meat mallet or rolling pin, pound the breast until it is about 13 inch thick all over. Repeat this process with the second breast.

2. Mix the oats with the smoked paprika, then scatter them over a large plate.

3. Crack one of the eggs into a shallow bowl and beat with a fork. Pour the flour onto a second plate and season well with salt and pepper.

4. Dip the flattened breasts into the flour one at a time, then dip them into the egg and, finally, coat them in the spiced oats. Keep the breasts in the fridge while you prepare the potatoes.

5. Bring a pan of water to a boil, add the potatoes, and cook for 5 minutes, then add the second egg and continue to cook for 10 minutes, or until the potatoes are cooked through.

6. Drain the egg and potatoes in a colander, then immediately run the egg under cold running water to cool it down.

7. When the potatoes are well drained, tip them into a large bowl. When cool enough to handle, peel and finely chop the egg and add it to the potatoes. Give them a rough stir with a fork to break open some of the potatoes, then, while still warm, pour in 1 tablespoon of the olive oil, the chopped dill, parsley, chives, and capers along with a good pinch of salt and pepper. Toss everything gently together, then set aside.

8. Place a large, nonstick skillet over medium-high heat and add the remaining olive oil. When it is hot, carefully slide the coated turkey breasts into the pan and cook for 4 minutes on each side, or until you are sure they are cooked through.

9. Serve the turkey with the salad and a handful of arugula leaves.

 

PER SERVING

CALORIES 859

FAT (g) 32.0

SATURATED FAT (g) 6.0

CARBS (g) 80.0

SUGAR (g) 3.0

FIBER (g) 12.0

PROTEIN (g) 57.0

SODIUM (g) 0.62