PENSIONERS DELIGHT: CRUNCHY TURKEY ESCALOPES

A treat for pensioners AND their guests ...

An indulgence: tender poultry in crunchy buttery crumbs

There's plenty of turkey in M&S this week: turkey thigh mince (great for low-cholesterol beef substitute), Turkey steaks and turkey breast. 

In this indulgent recipe for escalopes, 67goingon50 opted for turkey steaks -  £3.70 for 3 decent sized ones (but see tips below).  Freeze 1 or cook all 3 and save the third for a salad or protein rich sandwich.

Unlike other Pensioners Delights, this one is not as low-fat or healthy as the rest but it is not outrageously calorific (the actual amount of animal protein is quite small).  And, truly, it tastes divine.  Oldies shouldn't indulge regularly but as a treat, it can't be beat.

Turkey isn't a given in this recipe; a good sized chicken breast will also do, sliced in two like a butterfly (see https://www.bbcgoodfood.com/howto/guide/how-butterfly-chicken-breasts)

There's not much work involved and the meal from start to finish takes about 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. 

Served with Lower-fat Potato Wedges or Lo-fat 10-minute Smashed Potato Salad and a few sliced  tomatoes, the bill shouldn't come to more than a fiver.

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

Cost: £3.50 for 2 escalopes, more for 3

Feeds: 2

Ingreds:

2 turkey breast steaks

1/4 cup seasoned flour

1 large egg

1/2 cup breadcrumbs, home-made or panko preferred 

salt & pepper

1.25 tbsp olive oil

1.25 tbsp butter

    OR  2.5 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 egg well and place in a wide bowl
5. Place breadcrumbs in a large flat dish
6. A pair of tongs will make the following se steps less messy but if opting for hands, only use one and keep the other hand clean; dip one steak into the flour on both sides, shaking off the excess 
7. Dip in eggs, coating completely
8. Drop onto breadcrumbs & cover completely, if necessary pressing them on with your fingers to get a decent layer; place on a clean platter or board, 
9. Repeat (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 frying pan which will hold both steaks without crowding over med high heat;  add oil & butter (if using) - it should just cover the bottom of the pan.
11. When pan is hot add turkey steaks
12. Cook until underside is deeply golden - maybe 5 mins -  carefully turn; if necessary, add a bit more oil; cook until golden - maybe 3 mins
13. Place on a baking rack lined with paper towels ; transfer to a warmed platter (they can be kept warm in the bottom of a moderate oven no more than 5-10 mins
14. Serve with potato wedges or Lo-fat 10-minute Smashed Potato Salad, tomatoes sprayed with olive oil and lightly salted, plus slices of lemon

Comments:

'I really liked my lunch!' elderly retired priest

'For health's sake, discipline will be needed to refrain from cooking these too often.  But wouldn't they be great with spaghetti?' Retired writer 

Tips:

• In a less busy week, the turkey breast at 50 pence more would be a better bargain - the 2 generous chunks of breast are thick and easily sliced into 3, or even 4, layers each.

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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.