Popcorn-crusted turkey with potato mash
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Turkey breast in 5 mm slices 600 g
- Popcorn popped, unsweetened 75 g
- Potato peeled 600 g
- Onion 250 g
- Garlic 6 g
- Egg 2 without shells 100 g
- Milk 100 ml 100 g
- Extra virgin olive oil 20 g onion and 45 g browning 65 g
- Parsley 4 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Cut the potatoes into chunks and boil for 20 minutes until soft. Meanwhile, chop the onions and garlic and soften in 20 g oil over medium-low heat for 15 minutes. Drain the potatoes and mash with the onion, garlic, hot milk, half the parsley and a pinch of salt.
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Pulse the popcorn into coarse crumbs and discard any unpopped kernels. Beat the eggs. Season the turkey with pepper and a little salt; dip in egg, then popcorn, pressing to coat.
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Heat the remaining 45 g oil in a frying pan over medium heat. Cook the turkey in three batches for 3–4 minutes per side, adjusting the heat so the coating does not burn. Check for 70°C for 2 minutes in the centre of the slices and continue over lower heat if needed.
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Drain briefly and serve with the hot mash and remaining parsley.
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