Lemony Crumbed Turkey with Beet Salsa
I'm forever trying to find new and different dishes that are easy to make.
I love shoving something under the grill or in the oven while chopping up some fresh ingredients to have on top or on the side of whats cooking.
I love salsa, it's so refreshing to the palate and conjures up memories of Mexican vacations.
Salsa is traditionally made with tomatoes, chili and lime but any variations work.
In this case beetroot (beets), tomato and green onions are my choice, all married with zesty lemon juice and, of course, the all important coriander (cilantro).
I found the lemon in the salsa combined with the lemon zest in the turkey crumb work well together and the coriander puts the cherry on top.
This recipe uses breaded turkey escalopes but you can use chicken, fish or even pork.
I buy a tray of escalopes at a time, breadcrumb them and pop them in the freezer until I want to use them.
Pre-breaded escalopes are readily available in most supermarkets or farmers markets. They cook in minutes and are really healthy.
In this recipe I included how to breadcrumb your turkey but if you want to buy them pre-done then you're ahead of the game.
I also use a lot or either/or's regarding the choice of pre-breaded or not, cooking methods, salsa ingredients etc, meaning that it's your choice which one you choose to use.
The recipe is really versatile which makes it easy to make and easy to make variations so you can keep mixing it up.