- 1 large free-range egg
- 2 tbsp milk
- 1 tbsp flour
- 100g sage and onion stuffing mix
- 428g turkey breast steaks
- 1 red pepper, sliced into strips
- ½ tbsp rapeseed oil
- 2 cloves garlic, crushed
- 200g tenderstem broccoli
- 200g fine beans
- 0.5 lemon, juiced
- 1 tbsp olive oil
Preheat the oven to 200°C/gas 6. In a bowl, beat the egg and milk together. In a second bowl, place the flour and, in a third, the stuffing mix.
Heat a large non-stick frying pan over a medium-high heat and sear the turkey steaks for 1-2 minutes on each side. Remove and set aside to cool slightly.
Dredge each turkey steak in the flour, shaking to remove any excess, then dip into the beaten egg mixture and finally into the stuffing mix to coat all over. Repeat if necessary and transfer to a baking tray. Cook for 8 minutes in the oven.
Meanwhile, heat the frying pan over a medium heat and add the red pepper strips, skin-side down. Cover with a lid and cook for 1 minute before adding the rapeseed oil, garlic and 75ml water. Cover and cook for a further 5 minutes.
Add the broccoli and cook for 3 minutes, making sure the lid is put back in place. Add the beans and continue cooking for a further 2-3 minutes until almost no liquid is left in the pan. Season with the lemon juice and olive oil and serve with the cooked turkey steaks.