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Parmesan turkey with roast tomato and basil potatoes

Published: 30 Jun 05
Updated: 18 Mar 24

We’ve used turkey breast steaks in this Italian recipe to keep the calories and cooking time low. Parmesan-coated turkey steaks, roasted new potatoes and tomatoes combine for a healthy yet satisfying meal.

Want something even quicker? Try these parma ham-wrapped turkey steaks with parmesan polenta.

Easy
July 2005

Test kitchen approved

Serves 4
Takes 15 min to make, 45 min to cook

Want something even quicker? Try these parma ham-wrapped turkey steaks with parmesan polenta.

Gluten-free recipes

Nutrition: per serving

Calories: 549kcals
Fat: 18.9g (8.8g saturated)
Protein: 61.8g
Carbohydrates: 34.9g (5g sugars)
Salt: 1.1g salt

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Ingredients

800g large new potatoes, unpeeled and quartered
2 tbsp olive oil
250g cherry tomatoes
150g fresh Parmesan, grated
2 large egg whites
4 turkey breast steaks, cut into strips
Small handful of fresh basil leaves, large leaves torn
1 lemon, quartered, to serve

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Method

Preheat the oven to 220°C/fan 200°C/gas 7. Put the potatoes into a roasting tin, drizzle with the oil, season and mix. Roast for 35 minutes in the oven, turning halfway. Mix in the tomatoes and roast for a further 10 minutes, until they’ve begun to wilt.
Meanwhile, spread the Parmesan onto a large plate and season with black pepper. Put the egg whites in a bowl and whisk until frothy. Coat the turkey strips in the egg whites, then press each one into the Parmesan to roughly cover. Put in 1 layer on a large non-stick baking tray.
When the potatoes have 20 minutes’ cooking time left, pop the turkey into the oven. Cook, turning halfway, until cooked and golden. Set aside on kitchen paper.