Turkey fillet with a spiced polenta crust

This was last night’s evening meal.

Turkey breast fillet is a cheap meat option, no one seems to buy turkeys much apart from Christmas and Easter, so the producers sell off smaller lumps of turkey during the rest of the year.

It is pretty much like chicken and therefore is a cheap alternative in many dishes (chicken breast fillets are ridiculously expensive by comparison).

I had a jar of what I bought ages ago as an experiment labelled “paella spice mix”, which it really wasn’t, but which was OK for just giving rice a bit of colour and flavour.

I mixed the last of this with some polenta and used it as the outer layer in a standard flour/beaten egg/crust type arrangement where I’d normally use Panko crumbs, which are by far and away the best breadcrumbs you can get for escalopes and other similar things.

I simply fried the fillets in sunflower oil and served them with a simple salad with a vinaigrette and some piri-piri sauce for added piquancy.

A nice simple and not too heavy midweek evening meal in about 20 minutes from start to finish, including all the preparation.

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