Escalope of turkey with capers and lemon

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Ingredients

  • 70g turkey breast
  • Watercress, to garnish
  • 2 tblsp plain flour
  • ? clove garlic, chopped
  • 6 tbsp chicken stock
  • 1 anchovy fillet, chopped
  • 2 x knob butter
  • 1 tsp parsley, chopped
  • 1 lemon, in segments
  • 2 slices white bread
  • 1 tsp capers
  • 1 egg, beaten
  • Salt and pepper

Use imperial measurements

Method

How to make Escalope of turkey with capers and lemon


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.

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