(New) QUICK & EASY TURKEY ESCALOPES

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Perfect for a school or work night...

Who wouldn't love a thin layer of tender poultry encased in crunchy batter?

67 made these recently for an elderly friend after visiting the new Amazon Fresh store at Chalk Farm.

One of the purchases was turkey breast steaks -- 4 for under £4 (the price isn't currently listed and I've forgotten how much was paid but it was reasonable.). You don't have to use turkey; two or three good-sized chicken breasts will be fine but slice them in two like a butterfly (plenty of videos on You tube)

67's friend loves potatoes, particularly wedges; these crispy easy-cook escalopes seemed the perfect companion for his Sunday lunch.

There's not much work involved and the meal from start to finish shouldn't take more than 45 minutes with plenty of resting time.

And by the way...there are plenty of ready-made breaded poultry steaks on the supermarket shelves but nothing beats homemade - they're crisper, tastier and the meat is wonderfully tender and delicious! 

Note: 67 used baking potatoes which accounts for the size of the wedges but any good-sized potato or sweet potato will do

Cost: £5.00 with potatoes

Feeds: 3-4

Ingreds:

4 turkey breast steaks

1/2 cup seasoned flour

2 large eggs

1 cup breadcrumbs, home-made or panko preferred 

salt & pepper

2 tbsp olive oil

2 tbsp butter

    OR  4 tbsp veg oil

Method:

1. Prepare wedges and put them in the oven to bake
2. Place each turkey steak between two large slices of grease-proof paper or in a large plastic bag; pound with a rolling pin until 1/3 inch thick
3. Place seasoned flour in a large flat bowl or plate
4. Beat eggs well and place in a wide bowl
5. Place breadcrumbs in a large flat dish
6. A pair of tongs will make these steps less messy but using fingers, only use one hand and keep the other hand free clean.  Dip one steak into the flour on both sides, shake off excess flour
7. Dip in eggs, coating completely
8. Drop onto breadcrumbs & cover completely with crumbs, if necessary pressing them on with your fingers to get a decent coating; place on a large platter or board, leaving space in between
9. Repeat until all turkey steaks are breaded. (If you have plenty of egg and breadcrumbs left over, you can do another coating of egg and breadcrumbs)
10. Fifteen minutes before potatoes are due to come out of the oven, place a large frying pan over med high heat - add oil, which should just cover the bottom of the pan - add breaded steaks but don't overcrowd; you may have to do this in batches 
11. Cook until underside is deeply golden - maybe 5 mins -  carefully turn; if necessary, add a bit more oil; cook until golden
12. Place on a baking rack lined with paper towels to soak up excess fat; transfer to a warmed platter and keep warm in the bottom of the oven no more than 5-10 mins
13. Serve with tomatoes sprayed with olive oil and lightly salted plus slices of lemon
14. The dessert you see is Banana Cupcakes with Peanut Butter Icing scattered with a few chocolate chips

Comments:

'I really liked my lunch!' elderly retired priest

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.