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.

Other recipes with chicken

Other recipes with egg

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+