|
|
|
Turkey Escalopes with Capers
|
|
|
1
Reviews
|
|
By:
Jordan Parker
|
|
Turkey Escalopes with Capers Recipe uses thin slices of turkey, called escalopes, along with lemon, sage, olive oil, bread crumbs, capers and salt and pepper to create this tasty turkey recipe.
|
INGREDIENTS
|
|
4 thin turkey breast escalopes,
weighing about 3 oz each
|
|
1 large unwaxed lemon
|
|
1/2 tsp chopped fresh sage
|
|
4-5 tbsp extra virgin
olive oil
|
|
1/2 cup fine dry breadcrumbs
|
|
1 tbsp capers, rinsed and drained
|
|
salt and ground black pepper
|
|
For the garnish
sage leaves
lemon wedges
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Place the turkey escalopes between
two sheets of clear film (plastic wrap)
and pound with the flat side of a meat
hammer or roll with a rolling pin to
flatten to about 1/4 in.
|
|
|
|
2:
With a vegetable peeler, remove four
pieces of lemon rind. Cut them into thin
julienne strips, cover with clear film and
set aside. Grate the remainder of the
lemon rind and squeeze the lemon. Put
the grated rind in a large shallow dish
and add the sage, salt and pepper. Stir
in l tbsp of the lemon juice,
reserving the rest, and about 1 tbsp of the olive oil, then add the
turkey, turn to coat and set aside.
|
|
|
|
3:
Place the breadcrumbs in another
shallow dish and dip the escalopes in
the crumbs, coating both sides. In a
heavy frying pan heat 2 tbsp of
the olive oil over a high heat, add the
escalopes and cook for 2-3 minutes,
turning once, until golden. Transfer to
two warmed plates and keep warm.
|
|
|
|
4:
Wipe out the pan, add the remaining
oil, the lemon julienne and the capers,
stirring, and heat through. Spoon a little
sauce over the turkey and garnish with
sage leaves and lemon wedges.
|
|
|
|
Print Preview
|
Rate This Recipe
|