Orange, Cranberry & Macadamia Crusted Turkey Breast

Recipe author:

Bec Taylor

Serves: 4 people

Ingredients:

400g turkey breast steaks or thin fillets
1/4 cup spelt flour
1 teaspoon Murray River Salt Naturally Pink Salt Flakes
1 teaspoon cracked black pepper
1-2 eggs
3 tablespoons milk of your choice
1/3 cup whole macadamia nuts
1/3 cup dried cranberries
4 sage leaves, finely diced
1/3 cup panko crumbs or breadcrumbs
2 tablespoons orange zest
1/2 teaspoon Murray River Salt Naturally Pink Salt Flakes
2 tablespoons olive oil

To serve
Hasselback roasted potatoes
Fresh steamed greens
Extra Murray River Salt Naturally Pink Salt Flakes
Extra cracked black pepper

Method:

1. Place the macadamia nuts, cranberries, sage leaves, panko crumbs, orange zest and salt flakes into a food processor or high speed blender and blend into a thick and chunky crumb.

2. Pour the crumb onto a large plate.

3. Place the flour onto a large plate.

4. Whisk the egg and milk in a shallow bowl.

5. Working with one piece of turkey breast at a time, dredge in the flour mix, then the egg wash and then coat well in the crumb.

6. Place onto a large plate and repeat the process with the rest of the pieces. Cover with cling wrap and place into the fridge for 1-2 hours.

7. Preheat a large frying pan on the stove and add 3 tablespoons of oil. Pan fry the turkey breast over a medium temperature for roughly 4 minutes on each side or until cooked through.