Parmesan Turkey With Roast Tomato and Basil Potatoes

• 800 g large new potatoes, unpeeled and quartered
• 2 tablespoons olive oil
• 250 g cherry tomatoes
• 150 g fresh parmesan cheese, grated
• 2 large egg whites
• 4 turkey steaks, breasts, cut into strips
• fresh basil leaf, larger leaves torn
• 1 lemon, quartered, to serve

1. Preheat oven to 220*C. Put the potatoes into a roasting tin, drizzle with the oil, season and mix.
2. Roast in the oven, turning halfway.
3. Mix in the tomatoes and roast for a further 10 minutes, until they've begun to wilt.
4. Meanwhile, spread the parmesan onto a large plate and season with plenty of black pepper.
5. Put the egg whites in a bowl and whisk until frothy.
6. coat the turkey strips in the egg whites, then press each one into the Parmesan mixture to roughly cover.
7. Put in 1 layer on a large non stick baking tray.
8. When the potatoes have 20 minutes cooking time left, pop the turkey into the oven.
9. Cook, turning halfway with a spatula, until cooked and golden.
10. Set aside on kitchen paper.
11. Divide the turkey between 4 plates.
12. Stir the torn basil leaves into the potatoes and divide between the plates.
13. Garnish with lemon quarters.

new potatoes, olive oil, cherry tomatoes, parmesan cheese, egg whites, turkey, fresh basil leaf, lemon

Taken from www.food.com/recipe/parmesan-turkey-with-roast-tomato-and-basil-potatoes-124420 (may not work)