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 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.