Turkey steaks with harissa and Parmesan
Dinner times will get better if you try my new recipe for tender and crispy turkey steaks with harissa and Parmesan.
Right, probably I should not be writing it or say it in public but I am not a bog fan of turkey. Well, I am not a big fan of turkey during Christmas time. I find turkey meat very bland and tough and uneventful. But I love turkey steaks especially if they are flavoured with delicious spices and coated in Parmesan and fried. Wow, they are fantastic. That is why I made harissa turkey breast steaks coated in Parmesan - another international affair on my blog, this time between Tunisian harissa and Italian Parmesan.
How to make turkey steaks with harissa and Parmesan?
Turkey breast is such an easy option for dinner, it is like white canvas that is waiting to be painted. So this is what I did, I painted it with smoky and spicy harissa spice and salted Parmesan coating.
To make this delicious dish you need to marinate steaks first. I would advise to marinate them for at least 2 hours or ideally overnight. Then when you are ready to make the meal, you need to heat up oil, coat meat in flour, egg and Parmesan/panko mix and fry it. Oil temperature is important, it should be between 175C - 180C. It will help to achieve this crunchy coating. If the oil will be not hot enough, breadcrumbs will absorb too much oil and your coating will be soggy. Done.
How to serve turkey steaks with harissa and Parmesan?
These beautiful golden crispy turkey steaks can be served with any salad, potato dish for butternut squash. I have very nice recipes for side dishes on my blog and I am sure you will pick something.
How to store and reheat turkey steaks with harissa and Parmesan?
- You can store your fried turkey steaks in the fridge in an airtight container for up to 3 days.
- You can reheat your fried turkey steaks in the oven - preheat the oven to 170C fan, place steaks on a baking tray lined with baking paper and bake for about 15-20 minutes.
If you are looking for more turkey recipes I can recommend you the following:
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Tender turkey breast seasoned with harissa spice and double coated in Parmesan and panko
- 5 turkey steak
- 2 tbsp harissa (spice)
- 1 tbsp olive oil
- 150 g Parmesan (grated)
- 100 g AP flour
- 80 g panko (breadcrumbs or standard breadcrumbs)
- 3 egg (or add more if necessary)
- 3 tbsp milk
- vegetable oil (for frying, enough to cover the bottom of your pan 0.5 cm thick)
Dry meat with paper towel.
Mix harissa spice and olive oil in a small bowl and then rub it on steaks. If possible marinate it for about 2 hours or longer if possible. Up to 12 hours.
When you are ready to fry your steaks, prepare soup plates, add flour into first, eggs and milk into second ( mix egg and milk until combined) and then grated Parmesan and panko into third.
Add 0.5 cm vegetable oil on a wide pan and heat it up. You are aiming for 175C degrees. If the oil is too cold, the coating will be soggy.
Coat each steak in flour, then in egg and Parmesan panko mix. I have double coated my steaks, but you do not have to :)
Fry for about 3 minutes each side until cooked.
Add more oil if necessary as you will get the best results if you shallow fry these steaks and will have at least 0.5 cm oil on your pan.
Serve hot.