Equipment
Ingredients
Turkey
- 600 g turkey breast cutlets, cut into 2.5cm/1 inch strips
- 3 g salt
- 1 g black pepper
Breading Station
- 125 g all-purpose flour
- 2 eggs, beaten
- 100 g panko breadcrumbs
- 60 g parmesan cheese, finely grated
- 5 g garlic powder
- 2 g dried rubbed sage
Sage Garlic Butter
- 60 g unsalted butter, melted
- 5 fresh sage leaves, finely minced
- 2 fresh garlic, minced or crushed
- flaky sea salt
Nutrition (per serving)
Method
Preheat your oven to 220°C/425°F. Place a wire rack over a baking sheet and lightly grease the rack with oil spray to prevent sticking.
Set up a 3-bowl breading station. Bowl 1: Flour seasoned with a pinch of salt. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs, grated Parmesan, garlic powder, and dried sage mixed thoroughly.
Season the turkey strips with salt and pepper. Working one at a time, dredge a strip in flour (shake off excess), dip into the egg (let excess drip off), and press firmly into the parmesan-panko mixture to coat.
Arrange the coated goujons on the prepared wire rack, ensuring they do not touch. Spray the tops lightly with cooking oil spray to encourage browning.
Bake for 12-15 minutes, flipping halfway through if not using a convection fan. Cook until the crust is golden brown and the internal temperature reaches 74°C/165°F.
While the turkey bakes, melt the butter in a small saucepan over low heat. Add the minced fresh garlic and fresh sage. Sauté gently for 1-2 minutes until fragrant but not browned, then remove from heat.
Immediately upon removing the turkey from the oven, brush the hot goujons generously with the warm sage garlic butter. Sprinkle with flaky sea salt and serve immediately.
Chef's Notes
- For an Air Fryer adaptation: Cook at 200°C/400°F for 8-10 minutes, flipping halfway. Do not overcrowd the basket.
- Using a wire rack is the secret to mimicking a fried texture in the oven; it allows hot air to crisp the bottom of the goujon.
- The fresh sage in the butter provides a bright, herbal pop that contrasts with the dried sage in the crust, giving a multi-dimensional flavor.
- Serve with warm cranberry sauce or a white pepper country gravy for the full holiday experience.
Storage
Refrigerator: 3 days — Store in an airtight container. Crust will soften.
Freezer: 2 months — Freeze raw on a tray, then bag. Bake from frozen adding 5-10 minutes.
Reheating: Reheat in oven or air fryer at 180°C/350°F for 5-8 minutes to recrisp. Microwave is not recommended.
