Lemony crumbed turkey with broccoli-bean smash

Kids can help make these crispy breadcrumbed goujons with butter bean mash, greens, vine tomatoes and pesto

  • Prep:25 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 477
  • fat 17g
  • saturates 3g
  • carbs 40g
  • sugars 5g
  • fibre 9g
  • protein 42g
  • salt 1.8g


  • 3 tbsp plain flour
  • 1 large egg
  • 100g fresh breadcrumbs
  • zest 1 lemon, plus lemon wedges to serve (optional)
  • small handful parsley, chopped
  • 450g turkey breast steaks
  • 2 tbsp sunflower oil
  • 4 vines cherry tomatoes
  • 350g broccoli, cut into small florets
  • 400g can butter beans, drained
  • 4 tbsp pesto


  1. Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.

  2. Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.

  3. Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.

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