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Jean Christophe serves up turkey with a crunchy coating and oozing inside. Kids go crazy for this recipe, so be sure to make plenty!
Start by seasoning the turkey breasts and with a knife slice the breast through the middle to make a pocket.
Then thinly slice your cheese and tomato and stuff both in between the turkey breast, folding the breast back over.
Then in three different bowls place the breadcrumbs, eggs and flour.
One by one, dip each stuffed breast into the flour, then the egg and to finish the breadcrumbs.
Fry in a little oil and butter on both sides until golden, and then finish the cooking process in the oven for 10-12 minutes at 180ºC.
Slice the poatoes and fry them in a hot pan with oil, butter, garlic, rosemary and thyme until coloured.
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