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