Turkey in breadcrumbs with a rich lemon sauce.
By tonymead60
Hi once again, and welcome to my kitchen, we are drinking a little wine and doing a lot of chatting, but still finding time to satisfy our passion for food, and cooking, and eating of course. So put some comfy slippers on and pull a chair up tu the kitchen fire and enjoy yourself with me Tony and my friend and cooking chum Fabio.
Here is an original take on using up some turkey breast.
For my vegetarian friends you could use Quorn for this recipe.
My friend Fabio was rooting about in one of my freezers the other day and came out with a turkey breast that I had frozen at Christmas to save it. We had a little think about what would taste good, be straight forward to make and be a little bit original.
As you might know, I bake bread almost every day, the off-shoot of that is I usually have some spare. Sometimes the ducks on my son’s pond get an extra meal and sometimes I make it into an assortment of things. I’m going to write a hub on things to do with old bread, because there is no point just throwing it away.
One thing I do make is breadcrumbs; I break up the bread, put in on a baking tray in the bottom of the oven and dry them out; as long as they are completely dry they will keep for weeks in a jar in the cupboard. It makes for an interesting crumb, because I use different types of bread i.e. wholemeal, whole grain, white.
First cut up the turkey into even strips, the more even the better for cooking as they will all take the same time. Oh by the way when the turkey or any meat thaws out, leave it to stand overnight in some cold water with just a pinch of salt in it. Why? You ask, well quite often when you freeze things it can dry them a little bit. The water helps rehydrate them, be careful not to put too much salt as this would dry them out even more.
Wild Rice
Now I suggest you make the rest of the meal; I buy a blend of rice which is long grain and wild brown rice, it’s really tasty and just different.
Give it a quick rinse and let it stand for a few minutes. Boil some water, and add a pinch of salt and I often use black cardamom powder to give my rice a sort of smoky taste which I rather like. You can also add Fabio’s favourite saffron, or turmeric powder for colour.
Double dip for extra coating
We double dipped the turkey, so you need a dish with beaten egg, one with flour. For this dish I thought it would be nice to use gram flour and a little corn flour, seasoned with sage, basil, rosemary, sea salt, white pepper.
The third dish can be your breadcrumbs, either shop bought or home made.
Dip the meat into the egg, and then into the flour, I like to use tongs, but Fabio prefers the big finger method, each time you dip your fingers just get bigger, I hate that.
To carry on, now out of the flour, back into your egg, and then into the breadcrumbs.
Doing it this way you get a really nice even coating.
Gramm Flour
It has a great nutty taste and you can use it for many different types of batter. It's the ideal flour for making onion Bahjis, pakoras, and dosa pancakes.
Make your Lemon Sauce
Now make your sauce. I like things sharp and tangy, but with a slight sweetness in the background.
Juice two or three lemons and remove a little of the zest, make sure you don’t get any of the white stuff which can be bitter.
Add 3 tablespoons of butter to a warm pan and gently melt, add 2 tbls of cornflour and mix into a smooth paste keep the heat very low.
Pour in your lemon juice and whisk briskly, add sugar to your own taste, keep tasting to get the sourness of the lemons to where you like it.
Heat your deep fryer or a frying pan until it is almost smoking, and then carefully place the breaded chicken [quorn] in, cook until golden brown.
Lay a bed of rice and then place the chicken on top and serve with a drizzle of your sauce.
Other breadcrumb recipes
- Use up your left over bread recipes
Bread and Butter pudding, tasty dessert, plus an Italian classic salad - Veal Escalopes recipe
Succulent and tender, rose veal is a real treat. This is an easy to follow recipe with a cheese and breadcrumb coating. - Recipe for liver in a crispy cheese jacket with Italian sauce
an easy recipe for veal liver in a cheesy jacket with an Italian sauce. Home made breadcrumbs make this dish even tastier.
It looks nice and light; when you bite into the crunchy meat you will get a fantastic blend of flavours. The zingy lemon flavour will help cut through the other flavours and be like fireworks whizzing around your mouth.
All pictures were taken during the making of this meal.
If you have read this recipe please leave a comment, whether it is positive [I hope] or negative.
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Comments
Hi, Tony! This looks like a recipe I can adapt using Morningstar Farms soy-based "ck'n" strips instead of turkey. A lot of non-vegetarian dishes can be adapted for those of us who march to a different drummer.
I also love a lemon sauce (using Smart Balance healthy margarine instead of butter, of course), so that's the "icing on the cake", so to speak. I also like the tip about cardamon, which I've never tried in rice, but sounds as though it might add a nice touch.
I'll try your recipe this weekend and let you know how it turns out. Thanks for letting me know about it.
Jaye
Hi Stessily,
I've just this minute finished another episode, perhaps I should leave cliff-hanger endings like the old matinee movies; perhaps I should put 'to be continued' as the dish comes out of the oven.
10/4
hi jaye,
are you sure about the magarine? I watched a TV thing once and after I'd seen them immusify the oil and make what looked like an industrial slurry out of it, give me natural everytime. I love calories, I've never met one yet I didn't like, same with a bit of the old cholestral makes things taste better.
take care, thanks for taking a look at things, I'll be delighted to hear how you go on wiht the recipe.
MMMMMM looks great, I'm going to have to give it a try! Thanks for sharing! Voted up, interesting and useful! Hope you enjoy my hubs as well!
Tony, Cliff-hanger endings, "to be continued" --- go for it!
Where's the next episode? Have you released it yet?
10/4
Stessily
HI thanks for dropping in and your comment and vote, I'll have a look at your hubs as soon as I can. I'm off to bed in not so long, so probably tomorrow.
cheers,
HI stessily
nearly bedtime here. Need to think about this ending thing. It would be fun though, I'd have to have some dramatic music and flash headlines across the screen.
TTFN. do you know this one?
Well, Tony, I'm older than you and hoping to hang on as healthily as possible a few more years, which dictates (as well as my doctor's instructions) that I keep my cholesterol levels within the proper numbers. She never lets me slide, either--blood tests every time I have an appointment. She's determined to keep me alive, for which I should be (and am) grateful to her.
I was born during WWII, when butter was rationed and my earliest contact with anything resembling it was "oleo"...a type of margarine that had no color, but needed a dollop of yellow mixed with it to perpetrate the ruse that it was (or, at least looked like) butter. When I finally tasted butter years later, I didn't like it! Wouldn't eat it until I became an adult, and by then it was already on the list of "thou shalt nots" that doctors impose on those of us whose heredity makes the cholesterol counts do bad things.
Which is not to say I've never eaten rich food--I have. I just try to avoid as much as possible these days while still enjoying good-tasting food.
Jaye
Hi Jaye
I'm glad your doctor looks after you so well,it isimportant to keep a check on things. I've got some really nice ideas for recipes for you, but I just need to try cooking them first, and then I'll send you word about them.
good luck Tony
Tony, Ta Ta For Now, Winnie the Pooh!
Stessily
stessily, clever huh, we used to have a radio presenter who used it as his catch phrase. ttfn
Stessily,
I've not thanked you for giving me a mention on your profile page, I'm really honoured, truly.
many thanks
see ya!
Tony, You're welcome!
ttfn
Another great recipe and so easy to do .
Awesome !
hi Kashmir56
many thanks for dropping in again, nice to hear from you.
try it, and I hope you enjoy it.
cheers
Tony, What a finger-licking, mouth-watering, stomach-growling great recipe for a photogenic, tasty bread-crumbed, lemon-sauced turkey breast! In particular, you do a great job of presenting fail-safe instructions through your step-by-step descriptions and illustrative "pretty pictures." Additionally, I appreciate the "cordon bleu" tips which you include, such as regarding slightly salted water thawing, smoky-tasting rice with cardamom, and sea salt in the second dip.
Thank you for sharing, voted up + all.
Respectfully, Derdriu
Derdriu
what a super-duper, splendiferous, cracking and spiffing good set of comments you once again honour me with.
I try and add as many tips and little short-cuts as I can. There are so many recipes on hubs that I think you need to be different. I'm going to look at yours as soon as I can.
can I share this with you, because I'm sure you will appreciate it. Outside where I sit to type there are a couple of quite large garden tubs that I planted last November with an assortment of bulbs. This week my anemonies have suddenly thrown out flower buds and they look wonderful; bright colours, red,purple, pink. They are lovely.
Cheers
take care
Tony
Tony, What a wonderful image I'm conjuring up of garden tubs full of "splendiferous" colors next to a serious Tony intent upon finishing and releasing his next hub!
Respectfully, Derdriu
Derdriu
Thank you for the reply.
What's your favourite flower?
regards
Tony
Tony, Any flower that's illustrated by Ferdinand Bauer (http://derdriu.hubpages.com/hub/Ferdinand-Bauer) (http://derdriu.hubpages.com/hub/Gymea-Lily-Doryant or the Moninckx father-daughter team (http://derdriu.hubpages.com/hub/Maria-Moninckx) (http://derdriu.hubpages.com/hub/Jan-Moninckx) (http://derdriu.hubpages.com/hub/Jan-Moninckx-and-P is my favorite flower. Otherwise, I particularly am partial to the color blue.
Respectfully, Derdriu
Derdriu,
I think that must be nearly every plant, his detailed and exact water colours were exceptional. The botanical illustrators were a rare breed. Their eye for detail and observations were so much better than just taking a photograph.
Thank you for sharing your links, I shall follow them.
regards
Tony
stessily 3 months ago
Tony, This is a wonderful recipe! I'm laughing about Fabio's fingers getting bigger because he dips with his fingers! Mostly I use tongs, like you, but every once in a while, I can't say why, I dip with my fingers, and then I swear off using my fingers because I don't like to waste food. But then I don't waste the coating on my fingers because I then scale it off into my crock pot and voilà, along with all leftovers, it stews and then is puréed into a new concoction. No failures so far!
Long-grain rice combines so well with wild rice. They contribute distinctively different textures and tastes.
Turkey contributes an interesting flavor that really is detectible at its fullest in recipes such as yours.
Lemon sauce works well with turkey and with your rice medley.
Very helpful photos!
I love your cooking escapades with Fabio, and I'm quite sure that your families love them, too.
Over and out, Stessily