Crunchy Turkey with Peanut Sauce

Ingredients

• 4 shallots
• 1 clove garlic
• 30 g ginger (fresh)
• 1 stalk lemongrass
• 5 tbsp peanut oil
• 1 tsp smooth green curry paste
• 50 ml oyster sauce
• 50 ml teriyaki sauce
• 400 ml coconut cream
• 4 tbsp coriander (fresh, chopped)
• 2 lime leaves
• 4 tbsp Thai basil (chopped)
• 80 g chunky peanut butter
• Salt
• Pepper
• 600 g turkey breast fillet
• 2 Eggs
• 100 g flour
• 60 g cornflakes
• 40 g shredded coconut
• 300 g cheese
• 200 g clarified butter
• Salt
• Pepper
• Thai basil
• lime leaf

Instructions

1. 1.

   Peel and finely dice the shallots. Peel and press the garlic. Peel the ginger and cut into very small cubes. Heat the oil in a pan and add the diced ingredients and lemongrass, sauté briefly. Add the curry paste and cook for a short time. Deglaze with soy sauce and oyster sauce, then pour in coconut cream and simmer for 5 minutes. Reduce heat, add herbs and spices, and let it simmer for another 10 minutes. Remove the lime leaves and lemongrass; rinse the lime leaves thoroughly for garnish. Add peanut butter to the sauce and blend vigorously with a hand blender.

2. 2.

   Cut the turkey breast against the grain into four steaks. Season with salt and pepper. Beat the eggs together. Grate the cheese, crush cornflakes in a freezer bag, and mix with 200 g cheese and shredded coconut. Coat the turkey steaks in flour, then dip in eggs, and dredge in the cheese mixture. Press the coating firmly onto the meat. Heat clarified butter in a pan and fry the steaks until golden brown. Arrange the steaks on a plate, sprinkle with remaining cheese, and bake in a preheated oven at 225 °C for 5–10 minutes to gratinate.

3. 3.

   Serve by dividing each steak into three pieces, placing them in the center of a dish, re‑whisk the peanut sauce and pour it over the slices. Garnish with Thai basil and lime leaves.