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by Tom Kerridge from Tom Kerridge's Dopamine Diet

Serves 2ÌýÌý

Total time 40 mins, plus marinating timeÌý

Carb count 15g per person (a low carb diet is classified as one with a carbohydrate intake of less than 100g per day)

Ingredients

2 free-range skinless turkey breast fillets (about 200g each)

100ml buttermilk

40g Parmesan cheese, grated

30g dried onion flakes

30g coconut flour

20g sesame seeds

2 free-range egg yolks

40ml milk

vegetable oil, for cooking

100g unsalted butter

Finely grated zest of 1 lemon, plus some of the juice

2 tbsp capers

2 tbsp chopped parsley

2 free-range duck eggs (or you can use 2 large hens’ eggs)

4 anchovy fillets in oil, drained

Sea salt and freshly ground black pepper

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To serve (optional)

Gherkins, green pickled chillies and marinated artichokes

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MethodÌý

One at a time, bash the turkey fillets between 2 sheets of clingfilm with a rolling pin to flatten to an even thickness (about 1cm).

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Place the turkey breasts in a bowl with the buttermilk and leave to tenderise for at least 2 hours, or in the fridge overnight.

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For the coating, mix the grated Parmesan, onion flakes, coconut flour and sesame seeds together in a bowl and season with salt and pepper. In a separate bowl, beat the egg yolks with the milk.

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Dip the turkey fillets into the egg mix and then into the coating, turning to ensure they are covered all over. Warm a little oil in a non-stick frying pan over a medium heat. Add 40g of the butter and let it melt and turn golden brown. Fry the turkey fillets, one at a time, on both sides until browned and crisp. Set aside; keep warm.

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Wipe out the pan with kitchen paper. Melt the remaining butter in the pan and cook to a rich golden brown (the noisette stage); don’t let it burn. Add about 1 tablespoon of lemon juice, taste and add more if you would like the sauce a little sharper. Add the capers and lemon zest. Season and stir in the chopped parsley.

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Heat a splash of oil in a separate frying pan and carefully break in the duck eggs.Ìý Fry until the whites are set. Season with salt and pepper to taste.

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Place the turkey fillets on warmed plates and top with the fried duck eggs. Garnish with the anchovies and spoon on the sauce. Serve some gherkins, pickled chillies and marinated artichokes on the side, if you like.