🍽️ Crispy Turkey Steaks with Spicy Peanut Sauce

Name: Crispy Turkey Steaks with Spicy Peanut Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 shallots; 1 clove garlic; 30 g ginger (fresh); 1 stalk lemongrass; 5 tbsp peanut oil; 1 tsp green curry paste (smoothly leveled); 50 ml oyster sauce; 50 ml teriyaki sauce; 400 ml coconut cream; 4 tbsp cilantro (fresh, chopped); 2 lime leaves; 4 tbsp Thai basil (chopped); 80 g coarse peanut butter; salt; pepper; 600 g turkey breast fillet; 2 eggs; 100 g flour; 60 g cornflakes; 40 g coconut flakes; 300 g butter cheese; 200 g ghee; salt; pepper; Thai basil; lime leaf

1390 kcal · 30 min · 4 servings

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Ingredients

4 shallots
1 clove garlic
30 g ginger (fresh)
1 stalk lemongrass
5 tbsp peanut oil
1 tsp green curry paste (smoothly leveled)
50 ml oyster sauce
50 ml teriyaki sauce
400 ml coconut cream
4 tbsp cilantro (fresh, chopped)
2 lime leaves
4 tbsp Thai basil (chopped)
80 g coarse peanut butter
salt
pepper
600 g turkey breast fillet
2 eggs
100 g flour
60 g cornflakes
40 g coconut flakes
300 g butter cheese
200 g ghee
salt
pepper
Thai basil
lime leaf

Instructions

1. Peel the shallots and dice them finely.
2. Peel the garlic and press it through a press.
3. Peel the ginger and cut it into very small cubes.
4. Wash the lime leaves thoroughly and set them aside for garnish.
5. Heat the oil in a large pan.
6. Add the shallots, garlic, ginger, and lemongrass to the hot pan.
7. Sauté the vegetables briefly until fragrant.
8. Stir in the curry paste and sauté it briefly.
9. Deglaze the mixture with soy sauce and oyster sauce.
10. Stir in the coconut cream and let the sauce simmer for 5 minutes.
11. Reduce the heat and add the herbs and spices.
12. Let the sauce steep for another 10 minutes.
13. Remove the lime leaves and lemongrass from the sauce.
14. Cut the turkey breast across the grain into four equal steaks.
15. Season the steaks with salt and pepper.
16. Whisk the eggs in a shallow bowl.
17. Grate the cheese finely.
18. Crumble the corn flakes in a freezer bag (use a rolling pin if necessary).
19. Mix the corn flakes with 200 g of the grated cheese and the coconut flakes.
20. Coat the turkey steaks in flour.
21. Dip the floured steaks into the whisked eggs.
22. Coat the steaks in the cheese-corn flake mixture.
23. Press the coating firmly onto the steaks.
24. Heat the ghee in a pan.
25. Fry the steaks in the fat until golden brown.
26. Place the cooked steaks on a plate.
27. Divide the steaks into three pieces each for serving.
28. Place the pieces in the center of a plate.
29. Briefly mix the peanut sauce again.
30. Pour the sauce over the turkey.
31. Garnish the dish with Thai basil and the washed lime leaves.

Nutrition per serving

kcal: 1390
Protein: 77 g · Fett/Fat: 97 g · Carbs: 43 g