Turkey Escalopes in French which translates to Turkey Cutlets in English
This is an easy turkey breast recipe to make the most delicious turkey escalopes which is a great meal when you're in a hurry! Escalopes are known in France as 'paillards' and they give you a really tasty meal which is so easy to make. (Escalopes, paillards and cutlets are all the same thing. Thin cuts of pounded meat, usually veal, chicken, turkey, or
We all need a recipe that is quick to make and is tasty and good for us and this one really is so good. Quite often we forget turkey in favor of chicken recipes so it is a good change and is very nutritious.
What To Serve With Turkey Cutlets
- You can serve your turkey escalopes with a Mesclun Salad
- Or Fondant Potatoes so crispy and delicious.
- In fact you can have them with anything you choose like your favorite vegetable dish! Try sauteed Beets With Onions or Vichy Carrots.
What Are Escalopes, Paillards, And Cutlets?
Escalopes, paillards and cutlets are the same food item. They are pieces of pounded meat, usually veal, chicken, turkey, or beef. In this recipe it is a turkey breast.
If you have an extra large breast, then slice it horizontally to start with a thinner piece of meat and then pound it out thinner.
Pounding will also make your meat more tender as long as the pounding tool is not sharp which would make cuts in the meat.
📖 Recipe
Turkey Breast Recipe
Ingredients
- 2 turkey breast escalopes
- 1 lemon
- ½ teaspoon fresh sage
- 4 tablespoons olive oil
- 2 oz 55g fresh fine breadcrumbs
- Salt and black pepper
- Sage leaves and lemon wedges to garnish optional
Instructions
- Flatten the turkey pieces a little bit as it makes it quicker to cook. To prepare your turkey escalopes for this, simply place them between two pieces of grease proof paper or clear film.
- Now gently pound the turkey escalopes with a rolling pin or smooth side of a meat mallet. You will see how they flatten out into nice big flat escalopes.
- Peel a few pieces of lemon rind and cut into thin strips called julienne strips; cover with clear film and set aside.
- Grate the remainder of the lemon rind.
- Squeeze the juice from the lemon.
- Put the grated lemon rind in a dish with the sage, salt and pepper.
- Stir in one tablespoon of the lemon juice (reserve the rest) and 1 tablespoon of olive oil.
- Place the turkey escalopes into this marinade and leave for half an hour.
- Place the fresh breadcrumbs in a dish and coat the turkey escalopes in the crumbs, coating both sides.
- Heat the olive oil in a heavy-bottomed pan (cast iron is perfect) and add the escalopes.
- Cook over medium heat for about three minutes. Cook both sides until golden brown.
- Keep warm by placing them on a warm plate.
- Wipe the pan out and add the remaining olive oil, the lemon julienne strips and stir well as it heats through.
- Spoon this sauce over the turkey escalopes and garnish with the sage leaves and lemon wedges.
Did you make this & like it or not, let us know?!