A staple of bistro cooking, these thin slices of poultry or meat called escalopes or pail-lards, cook very quickly and can be served with all kind of interesting sauces. The taste remain great even they are cold. All these points make them a good choice for you lunchbox.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Ingredients
- 4 thin turkey breasts escalopes (about 85 g. each)
- 4-5 tbsp extra virgin olive oil
- ½ cup fine dry bread crumbs
- 1 tbsp capers, rinsed and drained
- Salt
- Freshly ground black pepper
- Sage leaves
- Lemon wedges for decoration
- 1 large lemon
- ½ tsp chopped fresh salvia
Nutrition Info
-
350 kkal
Instructions
- Place the escallops between two sheets of plastic wrap. Pound with the flat side of a meat hummer to flatten to about 5 mm.
- With a vegetable peeler, remove four peace of lemon rind. Cut them into thin julienne strips. Cover with clear film and set aside.
- Grate the reminder of the lemon rind and squeeze the lemon. Put the grated rind in a large shallow dish. Add the salvia, salt and pepper.
- Stir in 1 tbsp of the lemon juice, reserving the rest.
- Add 1 tbsp olive oil. Then add the turkey. Turn to coat and marinate for 30 minutes.
- 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 olive oil over a high heat. Add the escallops and cook for 2-3 minutes, turning once until golden.
- Wipe out the pan, add the remaining oil, the lemon julienne and the capers, stirring and heat through.
- Servings : 2
- Ready in : 20 Minutes
- Course : Main courses
- Recipe Type : Chiken and paultry
- Ingredient : Bread crumbs, Capers, Olive oil, Pepper, Salt, Salvia, Turkey breasts escalopes
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