Yummy nuggets with a crispy coating. These can also be made with chicken breast.
Place turkey breasts on a board lined with cling film. Cover the turkey with another layer of cling film and bash with a rolling pin until about ½ cm thick. Cut into nugget size pieces.
In a large shallow dish, whisk the eggs. Add the mustard to the egg and whisk a little more. Season the mix with salt & pepper.
Add the flattened turkey pieces to the dish and coat with the egg and mustard mixture. Leave aside to soak.
Meanwhile, crush the cornflakes by putting them in a bag and bashing with a rolling pin. Add the crushed cornflakes to a separate bowl and add the paprika.
Dredge the turkey pieces into the cornflake mixture so that they are fully covered by cornflakes on each side.
Heat the oil in a large frying pan. Fry the turkey on each side for 3 minutes on a medium heat. Check the turkey is cooked all the way through. Drain on kitchen paper to absorb the excess oil and serve immediately.