Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
Season the flour and cover the breast with it. Dip the breast into the egg. Using a food processor, make breadcrumbs from the bread and mix with the anchovy. Dip the turkey breast into this. Pan-fry with a knob of butter for a minute on each side or until golden brown. Reduce the chicken stock, mixed with ? clove of garlic, by 2/3 or until sticky. Place the lemon segments atop the turkey escalope. Add the parsley and remaining garlic and garnish with watercress.