Turkey Steak Fried in Sage Breadcrumbs with Real Chips

It truly never fails to amaze me why so many people in this world consider turkey merely to be for special occasion dinners such as those eaten at Thanksgiving or Christmas. While chicken is eaten through each of the four seasons in the West, we have this stigma almost about eating turkey as part of a simple everyday menu. Is this because we automatically associate turkey with buying the whole bird for one of the aforementioned special occasions? Are we not aware that we can buy individual cuts of turkey as we can with chicken? Whatever, this recipe is for a delicious turkey steak, fried in sage breadcrumbs, which can be eaten on any day of the year - including Thanksgiving or Christmas!

The Chips for this Recipe

As I have featured the process by which these real chips are made both on this blog and elsewhere around the Web before, it makes little sense to simply repeat myself. The full, detailed instructions for making these absolutely delicious chips can be found by clicking on the link immediately below. The remainder of this recipe will follow thereafter.

How to Make Delicious, Real Chips (Opens in a new window)

Ingredients per Person (Turkey and Veg Only)

1 turkey breast steak
2 tbsp fresh breadcrumbs
1/2 tsp dried sage
1 beaten egg
6 cobs of baby corn
Small handful of mangetout
Salt and freshly ground black pepper
Sunflower oil for frying

Method

By this stage, our chips will have undergone stages one and two, as detailed in the link advised above.

The beaten egg should be in a flattish bowl and the breadcrumbs on a plate next to it. The sage should be stirred in to the breadcrumbs and the egg seasoned well with salt and pepper. A little sunflower oil should be poured in to a non-stick frying pan and brought up to a medium heat.

It may prove a little messy if you are not used to doing it but the next stage is to dip the turkey in to the egg, then pat it in to the breadcrumbs on both sides. Very importantly, the process should then be repeated, so that essentially the turkey goes in to the egg, then the breadcrumbs, then the egg again and finally back in to the breadcrumbs. This will ensure that the breadcrumb coating is thick, adheres well and is beautifully crispy at the point of service.

The turkey steak should then be placed in to the moderately hot oil and fried for five minutes each side. When the steak is turned, the chips should be put in for their final fry and water should be boiled in order to essentially blanche the veg for at most two minutes.

The chips should be drained (as instructed) in kitchen paper, the veg in a colander and the meal served as shown in the photograph.