Turkey strips with cranberry ketchup

Ingredients:

• 4 cups cornflakes, crushed (about 1 3/4 cups crumbs)
• Grated zest and juice of 1 lemon
• 2 tbsp + 1 tsp honey mustard
• 1 large egg white, lightly beaten
• 700 g skinless and boneless turkey breast, cut into strips
• 2 cups cranberries (defrost if frozen)
• 1 pear (such as Anjou or Bartlett), finely chopped
• 0.5 cups of sugar
• 450 g small carrots, greens trimmed
• 4 tablespoons melted unsalted butter

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 450°F (230°C). Place the carrots on a large sheet of foil; drizzle with 2 tablespoons melted butter and season with salt and pepper. Fold the edges of the foil over the top and add 1/4 cup water, then seal the package. Place on a baking sheet and bake on the bottom rack of the oven until tender, 25 minutes.
2. Meanwhile, in a shallow dish, combine the cornflakes, the remaining 2 tablespoons melted butter, lemon zest, and 1/4 teaspoon each salt and black pepper. In another bowl, combine 2 tablespoons mustard and the egg white. Dredge the turkey in the mustard mixture; coat in the cornflake mixture. Transfer to a rack set over a baking sheet. Bake on the top rack of the oven until cooked through, 15 minutes.
3. Combine cranberries, pear, sugar, lemon juice, and 2 tablespoons water in a small saucepan; bring to a boil, stirring. Reduce heat to medium-low; simmer until cranberries burst, 5 minutes. Transfer to a blender, add the remaining 1 teaspoon mustard, and blend until smooth. Season with salt and pepper to taste. Serve with turkey and carrots.