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Escalope of turkey with capers and lemon

  • Serves1
  • DifficultyEasy
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

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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Bacon Behemoths

Michael heads to Rhode Island for a traditional hot wiener in a chilli topped crepe. A smokehouse in Columbus, Ohio, serves their back ribs on a bed of flaming hay.

S5:E6
18mins