Sunday, 22 March 2015

Turkey escalopes with sweet potato wedges and mango salsa



A long time ago on my blog, probably one of the first recipes I posted, I wrote the recipe for breaded turkey escalopes and sage butter. This is just a variation on that recipe, and one that is always very popular as a family meal. For lunch today I made a mango salsa with a half a red pepper chopped, half a mango diced, a fresh red chilli, deseeded and chopped very small and the juice of a lime. It's a really refreshing accompaniment to a meal. I roasted some sweet potato wedges in olive oil with a sprinkling of paprika for about 30 minutes in a high oven. It's a really simple meal, but a very lovely one. 

Ingredients
Serves 4 
2 turkey escalopes per person 
2 eggs beaten
Natural breadcrumbs for coating
Seasoning
Rind of a lemon, grated (optional)

Method
Hear some oil in a non stick frying pan.
Flatten the turkey escalopes if needed as they will fry much quicker.
Dip each escalope into the beaten egg then into the breadcrumbs, which will be seasoned and have the grated lemon rind in. Fry the escalopes in the hot pan until cooked through and the breadcrumbs are golden . 

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