An escalope is a very thin piece of meat – traditionally veal – but turkey makes a deliciously moist and tender alternative.  This recipe can equally be made into a shared starter by cutting the turkey into chunks for easy dipping.

Serves: 4

On the table in: 15mins

What You’ll Need:

  • 8 slices of leftover cooked turkey (approx. 1 cm thick)
  • Salt & black pepper to taste
  • Handful plain flour
  • 1 egg, lightly beaten
  • 4 tbsp. fine breadcrumbs
  • 3 tbsp. fresh Parmesan, finely grated
  • ½ jar Sacla’ Fiery Chilli Pesto
  • 2 tbsp. olive oil

What To Do:

  • Tip the flour onto one plate, the egg onto another and the breadcrumbs with Parmesan (mixed well) onto a third
  • Coat each turkey slice in the flour then dip in the egg to cover. Spread with the Sacla’ Fiery Chilli Pesto then dip into the breadcrumb mixture
  • Drizzle the olive oil in a pan and add the coated turkey slices. Cook for about 4 minutes on each side, until heated through and golden
  • Serve with a lightly dressed salad or potatoes and vegetables


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