Turkey Breast with Mushroom Cereal Crust

Turkey Breast with Mushroom Cereal Crust
Chef Brainy
What Started it all:
Turkey Breast, Mushroom, cereal, blender

Alright, listen up, you muppets! We're going to turn these basic ingredients into a bloody masterpiece. Follow the instructions to the letter, or you'll be hearing from me.


  • 4 turkey breasts
  • 200g mushrooms, finely chopped
  • 100g cereal (use a plain, unsweetened variety)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme, chopped (optional)


  1. Chop the mushrooms and onions finely. Mince the garlic. Season the turkey breasts with salt and pepper.
  2. Heat one tablespoon of olive oil in a pan over medium heat. Add the onions and garlic, sauté until they are translucent. Toss in the mushrooms and cook until they're soft and most of the moisture has evaporated. Season with salt, pepper, and a sprinkle of thyme if you're feeling fancy.
  3. Take your cereal and blitz it in a blender until you have a coarse crumb. Don't turn it into dust, you muppet! We need some texture.
  4. Preheat your oven to 200°C (400°F). Take the turkey breasts and press the cooked mushroom mixture on top of each one. Then, coat the mushroom-topped side with the cereal crumbs, pressing down to ensure they stick.
  5. Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Place the turkey breasts, cereal side down, and cook until the crust is golden brown. Flip the turkey breasts, then transfer the skillet to the preheated oven. Cook for about 15-20 minutes or until the turkey is done (internal temperature should be 75°C or 165°F).

There you have it, Turkey Breast with Mushroom Cereal Crust. If you’ve done it right, it’ll be stunning. If not, well, you’ve only got yourself to blame. Now, get it plated and make sure it looks as good as it tastes. Bon appétit, you donkeys!

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