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Taste of Cyprus

Crunchy, Baked Turkey fingers

Edited by

Ingredients

About 1 kg Turkey breast Foodsaver
4 Foodsaver brioche burger buns
2 eggs lightly beaten*
2 Tbs Dijon mustard
2 tsp Maldon sea salt
½ tsp Maldon black pepper
1/3 cup Minerva olive oil plus more for brushing the pan
1 cup Halloumi cheese, grated
1 tsp Italian seasoning (mixed dried herbs)*
*All ingredients from Foodsaver Stores except those marked with an asterisk

Method

Transfer turkey breast from the freezer to the fridge, 24 hours before using.
Preheat oven to 160 C. Slice brioche buns in half (they are already sliced, you just need to separate them). Lay on a baking pan or griddle, cut side up, and bake for 15 minutes until dry and slightly golden. Let them cool a few minutes.

Cut brioche with your hands in chunks and pulse in a food processor until ground.

Transfer crumbs in a shallow bowl. Add olive oil and mix with your hands to distribute evenly. Add halloumi and mixed herbs.

Slice turkey breast into “fingers” about 1 cm thick. Put turkey fingers in a bowl.

In a separate bowl, lightly whisk the eggs with the mustard, salt and pepper. Pour egg mixture into the turkey bowl. Mix well to distribute the eggs and make sure all fingers are coated.

Preheat oven to 220 C, fan. Drizzle a little bit of olive oil in a non-stick baking pan. Taking one strip at a time, coat turkey fingers with the brioche crumb mixture, pressing with your hands to help crumbs adhere.

Place coated turkey pieces in the prepared baking pan. Bake for 15 minutes until golden, crunchy and cooked through.

Serve with lemon wedges.

 

By Galatia Pamborides, www.cuisinovia.com