3 tbsp plain flour
1 large egg
100g/4oz fresh breadcrumbs
zest 1 lemon, plus lemon wedges to serve (optional)
small handful parsley, chopped
450g/1lb turkey breast steaks
2 tbsp sunflower oil
4 vines cherry tomatoes
350g/12oz broccoli, cut into small florets
400g can butter beans, drained
4 tbsp pesto
Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.
477 kcals, protein 42g, carbs 40g, fat 17g, sat fat 3g, fibre 9g, sugar 5g, salt 1.8g