Ingredients
400g turkey breast steaks
1 cup beans
½ red onion, finely chopped
2 bay leaves
2 cloves of garlic, roughly chopped
1 long red chilli, halved, de-seeded and chopped
1 tsp. coriander, ground
1 tsp. cumin, ground
1 bunch fresh coriander, chopped
2 large eggs
250ml water
400g cheese, grated
1 bottle of tomato passata
2 cups panko crumbs
½ cup plain flour
1 – 2 tbsp. sesame seeds
extra virgin olive oil
water
½ cup milk
salt and pepper
Salsa
2 limes, juiced
1 bunch coriander, chopped
1 bunch parsley, chopped
½ red onion, roughly chopped
¾ punnet perino tomatoes, quartered
1 avocado, chopped
extra virgin olive oil
salt and pepper
Method
Preheat oven to 200C.
In a medium pot on low heat, add olive oil, onion, garlic, chilli, bay leaves, cumin, ground and fresh coriander, beans, passata and a little water.
Mix the sesame seeds through panko crumbs. Whisk the eggs and add a little milk and a pinch of salt. Dust the turkey breasts in plain flour, dip in egg mixtures and breadcrumbs to coat. Season with salt and pepper.
Heat olive oil in a pan, and fry breasts until golden on both sides. Lay on a baking sheet, cover with sauce and grated cheese and cook in the oven for 8 – 12 minutes. Combine salsa ingredients and serve with parmigiana.
