Directions

1. Preheat the oven to 180°C. Pull off the skin from the turkey breast and remove the meat from the bone. Cut the breast across into 2.5 cm slices. Cut the slices into 2.5 cm strips.
2. Lightly whisk the egg whites together in a shallow dish until just foamy. In another shallow dish, combine the bread crumbs with the garlic, celery seeds, paprika, chili powder and half of the pepper, then spread out evenly.
3. Dredge the turkey strips very lightly with flour, then dip into the egg whites to cover completely. Finally, coat with the seasoned breadcrumbs. Place on a paper towel.
4. In a large non-stick frying pan, heat 1 1/2 teaspoons of the oil over moderate heat.
5. Add one-quarter of the turkey strips and cook for 2–3 minutes or until browned on all sides. Transfer to a large baking tray.
6. Brown the remainder of the strips, in three batches, using the rest of the oil. Then bake the turkey for about 15 minutes, or until tender and cooked through.
7. Meanwhile, make the salsa. In a bowl, combine the diced tomatoes, mango and remaining pepper. Serve with the turkey bites.