Sunday, 22 March 2015
Turkey escalopes with sweet potato wedges and mango salsa
2 turkey escalopes per person
2 eggs beaten
Natural breadcrumbs for coating
Rind of a lemon, grated (optional)
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 .