Using Turkey Escalope’s is best for this dish, and they should be available in larger supermarkets. If you can’t find any, replace with thin slices of Breast meat.
Serve this dish fresh from the pan, along with some Seasonal Vegetables – Boiled Baby Carrots, New Potatoes and Peas go very well with it.
To Serve 4
8 Turkey Escalope’s
2 Eggs, beaten
175g Hazelnuts, finely chopped
125ml Dry White Wine
2tbsp Lemon Juice
1tbsp Fresh Tarragon or Parsley, chopped
Salt and Pepper
75g Butter, diced
1. Place the Escalope’s between two sheets of Greaseproof Paper, and beat with a rolling pin until half the original thickness
2. Dip the Beaten Escalope’s into the Beaten Egg, and then press into the Hazelnuts, making sure they are completely covered.
3. Heat the Un-Diced Butter in a frying pan, until foaming, before adding the Coated Escalope’s, and fry for about a minute and a half on each side, until Golden Brown. Remove from the pan and keep warm.
4. Make the Lemon Sauce. To do this, add the White Wine to the Pan that’s just held the Escalope’s, and boil rapidly until halved in quantity. Add the Lemon Juice, Tarragon and Season to taste with Salt and Pepper. Remove from the heat, and slowly add the Diced Butter until it’s thickened up. Adjust the seasoning, and then Pour over the Turkey.
Serve immediately, along with some Wedges of Lemon.
Photo Courtesy of: Like_the_Grand_Canyon