Sesame and lemon turkey cutlet with broccoli and quinoa

Ingredients

For 1 serving

• Turkey breast140 g
• Sesame seeds12 g
• Corn flour10 g
• Egg whites1
• Lemon zest2 g
• Broccoli180 g
• Quinoa55 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: eggs, sesame

In season: October – March

Method

1. Preheat a conventional oven to 200 °C, line a tray with baking paper and put a pan of water on to boil for the quinoa.
2. Rinse the quinoa well in a sieve to remove its bitter edge; when the water boils salt it and cook the quinoa for 15 minutes, until the grains show a little white ring; drain.
3. Meanwhile mix the sesame seeds, cornmeal, grated lemon zest and a pinch of salt on a plate; lightly beat the egg white on another. Pound the turkey breast to about 1 cm thick.
4. Dip the turkey in the egg white and then in the coating, pressing well; place it on the tray, drizzle with a little oil and bake for 15 minutes, turning halfway, until the coating is golden and crisp and the meat is white inside.
5. Meanwhile cut the broccoli into florets, peel the stalk and slice it; steam for 7 minutes, until tender but still bright green, and dress with the remaining oil and a pinch of salt.
6. Serve the cutlet with the quinoa and broccoli.