Turkey breast ‘Italiano’

< Grilling and Feasting (10/35) >

Turkey breast ‘Italiano’


  • 4 large, thin pieces of turkey breast (150 g each)
  • 2 eggs (medium size)
  • iodine salt
  • pepper
  • 10 sage leaves
  • 1 breadcrumbs


Wash the turkey breast, cut off any fatty parts along the rim and pound the meat until thin. Beat the egg in a suitable bowl with salt, a pinch of pepper, finely-chopped sage leaves and 1 tbsp of Biskin® Mediterran (or a similar solid vegetable frying fat. Dip the pieces of meat into the egg/sage mixture and then put them into the breadcrumbs, turning them over so that both sides are covered. Repeat the process once more. Ensure that the oil is heated to 180°C and deep-fry the meat separately for 6 minutes until golden-brown. Let them drip off over paper kitchen towels.

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