Crispy roast potatoes served with creamy turkey piccata
Serving: 6 – 8
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Directions
- Heat oil and butter in a large frying pan and shallow fry the breasts until cooked through and golden, for (+/- 5 minutes) on each side.
- While the turkey is frying, whisk together the lemon juice, stock, garlic, capers, and chili flakes
- Remove the breasts from the pan and set aside. Add the lemon mixture to the pan and scrape the bottom of the pan so that all the bits are loosened. Let the sauce reduce and thicken slightly. Mix in the cream and whisk to combine. Cook for a minute, add the turkey to the sauce and let the turkey soak up all of the flavours. Keep warm until ready to serve. Preheat the oven to 180°C
- Heat a large baking dish lined with baking paper with oil and butter and once it is hot add the potatoes and toss to combine. Roast until golden and crispy. Serve the potatoes with the turkey piccata
Ingredients
- 60 ml (¼ cup) oil
- 30 g butter
- 8 crumbed turkey breasts
- Juice of 1 lemon
- 250 ml (1 cup) chicken stock
- 2 garlic cloves, minced
- 30 ml (2 tbsp) capers
- 10 ml (2 tsp) chili flakes
- 300 ml fresh cream
- Fresh parsley, to serve
- 8 potatoes, quartered and par boiled