I found this recipe in one of the Sunday supplements. It's become a firm and trusty favourite. I have just made it for Rachel's tea as she is off on a sleepover tonight. It was done and dusted within half an hour and that was eating it too. I'm cooking it later for a dinner party with the addition of baby new potatoes to bulk it out. It helps when your lovely neighbour grows sage in her garden too.
2 turkey escalopes
4 tbspns plain flour
1 large egg
8 tbspns of dried breadcrumbs (Paxo)
Salt and freshly ground pepper
6 tbspns vege oil
6 sage leaves
juice of a lemon
1. Give the escalopes a good bash with a rolling pin to make them as thin as possible, they will cook much quicker that way.
2. Put the flour, egg and breadcrumbs into separate bowls. Season the flour well, place the escalopes first into the flour, then coat in the egg and finally the breadcrumbs.
3. Heat a large frying pan and pour in the oil. When it's hot lay in the breaded turkey and cook for 4-5 mins on each side until golden brown.
4. Remove the escalopes from the pan and lay onto kitchen paper. Pour away remaining oil from the pan.
5. Place the frying pan back on the heat and add the butter. When the butter starts to foam add the sage leaves and the juice of the lemon and cook for 20-30 seconds.
6. To serve place on individual plates and pour on the foaming butter.
Easy. Serve with anything you like , rocket for a lighter version, potatoes and greens for a more substantial dinner.