Turkey fillet in cereal batter with fresh tomato sauce and yogurt with pickles and capers


8 good quality turkey breast fillets
A mix of cereal grains or oat flakes
3 eggs beaten
200g of cornflour
1 onion, 1 carrot, ½ garlic head, 1 celery stalk, two tablespoons tomato concentrate, a pinch of sugar, 1 bay leaf and 2 kg of ripe pear or canary tomatoes, salt and pepper
2 natural yogurts without sugar, can be Greek
3 tbsp of capers and 200g of pickles, parsley and chopped chives, the juice from half a lemon and a little bit of lime zest


Crush the cereal grains with your hands, so they are easier to use for the batter. In a saucepan fry the chopped carrot, onion, garlic and celery for about 10 minutes over low heat, add the blended or grated tomatoes, tomato concentrate and the bay leaf. Simmer for about 45 minutes, check the acidity and add a pinch of sugar if necessary. Strain through a mesh colander for smooth texture and set aside.


Season the turkey breast fillets with salt and pepper, cover them in the flour, dip in the egg and coat well with the cereal mix. Fry them in a pan with hot oil or place them on a baking tray with a splash of oil and bake at 180ºC for about 12 minutes, making sure that they do not brown too much as burnt cereals can take on a bitter taste. In a bowl mix the yogurt with the pickles, capers, chopped herbs, lemon juice, lime zest, a pinch of salt and ground white pepper. You can also add a pinch of grated ginger if you like.


Place a spoon of tomato sauce in the shape of a drop at the bottom of the plate, carefully arrange the turkey fillets on top, add a splash of yogurt sauce, decorate with some parsley leaves and it is ready to serve.


This recipe is also fabulous if you use sole fillets instead of turkey.


The best cereals to use for coating are oats, which contain substances that calm the stomach and have soothing effects. Pickles such as cucumbers and capers are natural probiotics and combined with probiotic yogurt they nourish and regenerate the digestive bacteria.

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