Prep time: 15 minutes
Cook time: 15 minutes
Makes: 20 pieces or 4 servings
1 boneless skinless Ontario turkey breast, about 1 lb/454 g
1 tbsp (15 mL) canola or vegetable oil
1/2 tsp (2 mL) chilli powder or Spanish paprika
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) each salt and fresh ground pepper
2 tbsp (30 mL) all-purpose flour
1 egg, lightly beaten
2 1/2 cups (625 mL) corn flakes, crushed
1 tbsp (15 mL) minced fresh parsley
Honey mustard, BBQ sauce or ketchup
Cut turkey into about twenty 1 1/2 inch (3.5 cm) chunks and place in a bowl. Add oil, chilli powder, garlic powder, salt and pepper; toss to coat evenly. Sprinkle flour over top and toss to coat well.
Place egg in a shallow bowl and beat lightly with a fork. In another shallow dish, combine cornflakes and parsley.
Dip a few pieces of turkey at a time into egg and remove letting excess drip off. Drop into cornflake mixture and coat well. Place on parchment-lined baking sheet. Repeat with remaining turkey pieces.
Bake in 400 F (200 C) oven for about 15 minutes, turning halfway through until golden and no longer pink inside. Serve with your favourite sauces.
Tip: For a smoky flavour addition substitute smoked paprika for the chilli powder.
Optional: Add 2 tbsp (30 mL) grated Parmesan cheese to the cornflake mixture before coating the nuggets.