Turkey escalopes

I can’t say that I really like turkey very much. I appreciate the tradition, but it’s not my choice as ‘the bird to roast’ the vast majority of the time.

So this may be really ‘controversial’ but this is my favorite way to cook turkey! It’s moist and tender and immensely flavorful.

You’ll need:

• 2-4  turkey escalopes – get your butcher to pound them really thin or do it yourself with a cleaver or garlic press (only if you don’t have a cleaver)
• 1 egg
• salt & pepper
• 2 to 3 tbsp of flour
• oil for pan (whichever you prefer, though not extra virgin olive, which doesn’t heat as well)

Super-fast and super-tasty:

1. Prepare the escalopes. Also prepare a bowl with egg and some salt&pepper mixed in and a plastic bag/Ziploc bag with flour. Some people like to use paper bags, but I like to see what’s going on, especially since you won’t be shaking things up in there too much.

Heat pan to medium-high heat with a tsp of oil.

2. Season each escalope lightly then dip in egg and shake in the flour, covering as evenly as you can. Coat lightly, with really as much as stays on, no more.

3. When the pan is hot, cook about 2-3 minutes on each side, until golden and cooked all the way through.

You can mix this up and make parma-wrapped escalopes or citrus-honey sauce or even anchovies.