Summary

Ingredients

• 500 g turkey breast fillet (s)
• 6 tablespoon olive oil
• 1 tablespoon rosemary, fresh, chopped
• 1 tablespoon thyme, fresh, chopped
• 1 tablespoon sage, fresh, chopped
• 4 cloves garlic
• 2 tablespoon lemon juice
• 2 egg (s)
• 100 g breadcrumbs
• 50 g parmesan, freshly rated.
• 1 tablespoon herbs (Italian herb mixture, dried)
• salt and pepper

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Instructions

1. Cut the turkey fillet into medallions.
2. In a bowl, combine olive oil, minced garlic, rosemary, thyme, sage, and lemon juice. Stir well.
3. Add turkey medallions to marinade and coat well.
4. Cover and refrigerate for at least 6 hours or overnight.
5. Remove medallions from marinade and drain well. Season with salt and pepper.
6. Strain the marinade through a fine sieve to extract the infused oil. Heat the oil in a pan over medium-high heat.
7. In a shallow dish, beat the eggs.
8. In another shallow dish, mix breadcrumbs, parmesan, and Italian herbs.
9. Dip each medallion in beaten egg, then coat thoroughly in breadcrumb mixture. Fry in the hot oil over medium-high heat for 4-5 minutes per side until golden brown and cooked through (74°C / 165°F internal temperature).