When colleague and fellow parmo enthusiast Lew challenged me to make a Christmas Parmo I just couldn't refuse. So here is my festive take on Teesside's premier culinary export (it was REALLY good!). Using turkey breast steaks was actually easier than chicken as it was already flat but also a but more sturdy. I thought it might be dry but that wasn't the case.
Ingredients
Turkey breast steaks
1 egg, beaten
2 tbsp plain four
Breadcrumbs, enough to coat
Dried stuffing mix
Bechemal sauce
Brie (I also threw on some cheddar because it didn't seem right for a parmo not to be a bit orange)
Pigs in blankets (2 per parmo)
Cranberry sauce
Method
Preheat oven to 180C (fan)
Mix together equal parts breadcrumbs and stuffing mix, enough to cover your turkey
Place the beaten egg, flour and breadcrumb mix on 3 separate plates
Coat your turkey breasts in flour, then egg, then breadcrumbs
Fry off in a bit of oil - you can skip this step but I like a crispy crumb
Top with bechemal
Sprinkle a bit of cheddar on (optional)
Layer on slices of brie
Top with pigs in blankets
Blob on some cranberry sauce
Cook on the middle shelf for 25 minutes
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