Turkey Milanese

1. Place the turkey breasts on a chopping board and cover with a double layer of cling film. Bash with a rolling pin to flatten them to 5mm thick. Alternatively, use quick cook breast steaks.
2. Prepare 3 bowls. Bowl 1 contains the 3 beaten eggs. Bowl 2 contains the seasoned breadcrumbs. Bowl 3 contains 200g of sieved flour mixed with a pinch of salt and pepper.
3. Working with one piece at a time, gently press the turkey into the flour to coat then shake off any excess. Next, dip the floured turkey breast into the bowl of beaten egg, then press into the bowl of breadcrumbs.
4. Heat 1/2 tbsp oil (or cooking spray) in a frying pan over a medium heat, then cook the turkey breast for approx. 5 mins on each side, or until golden and the meat is cooked through. Remove from the heat, drain excess oil on paper towels and slice to serve as desired.
5. Arrange the mixed salad on a plate, garnish with halved cherry tomatoes, olive oil, lemon wedges, salt and pepper then add the chicken/turkey breast to serve.

Serve with mixed salad and lemon wedges. Grate Parmesan over the turkey for extra flavour.