Medium

Popcorn-crusted turkey with potato mash

Name: Popcorn-crusted turkey with potato mash
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Turkey (breast in 5 mm slices); 75 g Popcorn (popped, unsweetened); 600 g Potato (peeled); 250 g Onion; 6 g Garlic; 100 g Egg (2 without shells); 100 g Milk (100 ml); 65 g Extra virgin olive oil (20 g onion and 45 g browning); 4 g Parsley; 0.3 g Black pepper; 2 g Salt (to taste)

Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Turkey escalopes with a popcorn coating and potato, onion and garlic mash.

Jump to steps

25 minpreparation and possible waiting

40 mincooking

4servings

2.452 kcalwhole recipe

613 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
Drain briefly and serve with the hot mash and remaining parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.