Ah, goujons. The sophisticated chicken dipper. The grown-up turkey twizzler. The refined fish finger.
I haven’t had nuggets, dippers or fish fingers for years (can’t say I’ve ever eaten a twizzler) but I really was a sucker for that breaded gang way back when.
I don’t know exactly when they left my life, but my friends I FIXED it.
They’re ba-ack – only fancier. And with no nasties or frying. Strictly fresh, baked goodness.
Lemon and thyme are best buds, and they really bring these to life. Fragrant and zingy, bliss when you squeeze a little fresh lemon over the top.
One important, very important, tactic you MUST employ if you want to make perfect goujons (or breadcrumbed anything, actually):
Ugh. Boring. No wait stay with me! I literally mean just lining up your 3 bowls of flour, egg and breadcrumbs in a row, followed by your lined baking tray. Set up a little conveyer belt and you’re laughing.
Don’t set up a little conveyer belt and attempt to dash across the room with an eggy turkey strip to reach the breadcrumbs? You won’t be laughing. Not one bit.
Notice I left the meat out of the name. That’s because you can make these with whatever you feel like! I used turkey breast steaks but chicken would work pretty much the same. You could even go for a meaty white fish if that… floats your boat.
Heh. Boat. Get it? Because fishes live in water.
Ahem. Anyway if you do go fishy, you’ll just need to reduce the cooking time a little.
Have a glorious time chowing down on these sophisticated nuggets like the real-life grown-up you are.
Lemon & Thyme Goujons
- 450 g turkey breast steaks
- 1 lemon, zest and juice
- fresh thyme
- 3 Tbsp plain flour
- salt and pepper, to taste
- 1 medium free-range egg
- 1 Tbsp water
- 100 g breadcrumbs
- fresh parsley and lemon wedges (optional garnish)
Slice your turkey breasts into thick strips, throw into a large bowl and stir in the juice of 1 lemon along with a couple of sprigs of thyme. Cover and marinade for 30 minutes (longer if you can manage).
When you're ready to cook, pre-heat your oven to 200C and line a couple of baking sheets with foil.
Pop the flour into a wide, shallow bowl and season with salt, pepper, and the leaves from 1 sprig of fresh thyme.
In a second shallow bowl, beat the egg together with with 1 Tbsp water.
Add the breadcrumbs, lemon zest and leaves of 2 springs of thyme to a third shallow bowl.
Dip each turkey strip first into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs. Press down firmly to make sure they have a good coating.
Spray your foiled sheets with cooking spray, space the goujons evenly and bake for 15-18 minutes.
For a little extra colour, finish off under the grill until golden.
Nutritional Information per serving:
Calories: 219 / Protein: 32g / Carbohydrate: 17g / Fat: 3g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.