Name: Parmesan crusted turkey escalopes
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 600 gram turkey breast; pinch salt; 1 teaspoon ground black pepper; 2 tablespoon plain flour; 4 whole eggs, lightly beaten; 50 gram finely grated fresh parmesan cheese; 100 millilitre cream; 50 gram butter; 2 tablespoon vegetable oil; Rocket, pear and parmesan salad; 1 pkt baby rocket leaves; 100 gram fresh parmesan, shaved; 1 pear, quartered and finely sliced; 1.5 tablespoon aged balsamic vinegar

Ingredients

600 gram turkey breast

pinch salt

1 teaspoon ground black pepper

2 tablespoon plain flour

4 whole eggs, lightly beaten

50 gram finely grated fresh parmesan cheese

100 millilitre cream

50 gram butter

2 tablespoon vegetable oil

Rocket, pear and parmesan salad

1 pkt baby rocket leaves

100 gram fresh parmesan, shaved

1 pear, quartered and finely sliced

1.5 tablespoon aged balsamic vinegar

Method

1.Slice the turkey breasts into escalopes or rounds. Lay the slices between two pieces of plastic wrap and beat with a rolling pin until flattened.

2.Now prepare the seasoned flour and egg wash. Put the salt, pepper and flour in a large bowl and mix, then put the beaten egg, grated parmesan and cream in another bowl and mix.

3.Pass the turkey escalopes through the flour, then through the egg wash.

4.Heat the butter and oil in a frying pan until bubbling. Shallow fry the turkey for 1-2 minutes each side until the coating is crispy. Serve with rocket salad, prepared by combining the ingredients in a bowl, drizzled with the aged balsamic.

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Ingredients

Method

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