Instructions

In a large bowl, pinch and break bread into a mixture of pieces, forming small to medium irregular shapes, ranging from 1 to 3 cm each. You can leave the crust on for this process.

Add beaten egg to bread bowl with salt and pepper to taste. Mix roughly together using a fork to get a sticky lumpy consistency.

IMPORTANT: If the mixture is too thin it won’t stick to the meat later on, so you may need to add more bread. It wants to be  lumpy and sticky enough to stick to the fork when raised out of the bowl.

Heat large frying pan, with oil.

Coat one side of the previously cooked leftover turkey slices with one quarter of the coating mix each using light pressure with the fork.

Immediately place the coated side of the slices face down into the frying pan and use the remaining mix to coat the now face up sides of the turkey pieces.

After a few minutes, when the bottom of the turkey is lightly browned, carefully turn the slice over to cook the other side.

Chef’s Notes

This is a purposely uneven breadcrumb coating, it does not need to be evenly spread and works best when applied in a rustic style with some of the turkey left exposed.

The coating may come unstuck from the turkey, if so simply place on top and serve.

Serving Suggestions

This goes perfectly with large chunky chips, Christmas pickles and good slice of bread and butter.