Back to School Lunch Crispy turkey & smashed avocado baps
Impossibly good gluten free bakery
30 minutes Preparation, Make 4 servings
INGREDIENTS
- 1 skinless thick slice of turkey breast
- 100g gluten free flour
- 1 egg , beaten
- A splash of milk
- 3 tbsp ground almonds
- 1 tbsp sesame seeds
- 3 tbsp vegetable or rapeseed oil
- 2 small avocados , stoned, peeled and halved
- ½ lime , juiced
- 4 Promise Gluten Free Scotch baps , split
- 1 Little Gem lettuce , leaves separated
STEPS
STEP 1
Put the turkey on a board and cover with a sheet of baking parchment. Bash with a rolling pin to an even thickness.
STEP 2
Put the flour on a plate. Season. Combine the egg and milk in a wide, shallow bowl. Dust the chicken in the flour, shake off the excess, then dunk into the egg mix.
STEP 3
Add the almonds and sesame seeds to any remaining flour on the plate and coat the chicken in the mixture.
STEP 4
Heat half the oil in a large frying pan over a medium heat and fry the turkey for 4-5 mins on each side until crisp and golden, adding the rest of the oil when you turn the pieces over.
STEP 5
Cut into the thickest part of one of the pieces to check it’s cooked through, then leave to cool for 5 mins.
STEP 6
Scoop the avocado flesh into a bowl with the lime juice and a pinch of salt, then mash.
STEP 7
Spread over the baps, top with the lettuce, then the turkey, Cut in half and serve.
