Coconut Turkey Strips

The coconut in this breadcrumb mixture adds a nice twist to the flavours in this dish.

Put the coconut into a bowl and microwave for 3 and a half minutes on high power to lightly toast it.
Add the breadcrumbs and sesame seeds to the coconut and mix well.
In a separate bowl spread out the plain flour.
In a third bowl, beat the egg with a fork until well mixed.
Using one hand, take the strips of turkey breast and place them in the flour.
After giving them a good coating on both sides, shake off any excess flour and then transfer them to the egg mixture.
Using your other hand, turn them over in the egg mixture to get a good coating.
Use the same (damp) hand to transfer the turkey strips to the breadcrumb mixture bowl, one at a time, and just lay the strip on the top.
Using the hand you used when putting the turkey in the flour (so it should still be dry) to scoop breadcrumbs onto the top of the egg coated turkey. This should help to keep that hand dry as you make sure the rest of the strip is well coated with the breadcrumb and coconut mixture.
Place the breaded strip onto a baking tray on top of some baking parchment or silicon sheet.
Repeat for the remaining strips.
When ready to eat, heat the oven to 200 degrees.
Bake for 15 minutes or until they've developed a good colour.
Serve with hoisin sauce and potato wedges.

Serves 2.

The Grazing Wildebeest