Simple Turkey Oven-baked Escalopes. Turkey escalopes are perennially popular but not many people take the time to make their own. Dave Watts' inspiring turkey escalope recipe should change all that, the rustic beetroot, caper and sultana chutney accompaniment is reason enough to give this dish a try. Escalope refers to the specific cut of meat, though sometimes this cut is also.

Simple Turkey Oven-baked Escalopes Escalopes are typically thin slices of boneless meat. In this video Great British Chefs deomonstate how to make an escalope using turkey, however you can use this technique with chicken, pork, veal or fish. Initially coating the meat in flour allows the egg to coat the meat evenly before dipping in breadcrumbs.

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Turkey escalopes are perennially popular but not many people take the time to make their own. Dave Watts' inspiring turkey escalope recipe should change all that, the rustic beetroot, caper and sultana chutney accompaniment is reason enough to give this dish a try. Escalope refers to the specific cut of meat, though sometimes this cut is also.

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Composition Simple Turkey Oven-baked Escalopes:

Give 3 - turkey steaks, of 150-225 g each.
Prepare 2-3 tbsp of plain flour.
You need 2 - eggs.
You need 20 ml for milk.
Give 75 g for panko breadcrumbs.
You need 30 g - Parmesan cheese, grated.
You need 1/2 tsp of dried thyme.
Prepare 1/2 tsp of dried rosemary.
Give Salt (I use sea salt).
Require - Ground black pepper.

Made this recipe with my left over turkey ground in the food processor. I added to the turkey mixture thyme, rosemary and a little sage for flavoring. (I remember my great grandmother making these that way) and also seasoned the rue. This turkey recipe is the *BEST* turkey recipe on the planet. EVERYONE loved it including the kids!

Simple Turkey Oven-baked Escalopes making:

Place the turkey steaks on a flat surface, cover with cling film and lightly but firmly bash them with a rolling steak until they’re about 1 cm thick. Set aside..
Put the flour on one large plate, lightly beat the eggs and milk in a bowl and on a separate dish mix the breadcrumbs, herbs and Parmesan cheese and then season with salt and pepper..
Coat each escalope first in the flour, secondly in the egg wash and finally in the breadcrumb mix, ensuring all the meat is thoroughly covered..
Place in the fridge for 15-20 minutes and pre-heat your oven to Gas Mark 8 or electric equivalent (190C for Circotherm ovens)..
Put the escalopes on a lightly greased baking tray and cook in the pre-heated oven for about 15 minutes, until golden-brown. Squeeze a little lemon or lime juice over the escalopes and serve with your choice of accompaniments..

Just as others mentioned, you do need to take the solution and put under the skin of the turkey between the skin and the meat - right on top of the meat and the outside of the skin as well. I also doubled the solution as to have more rub for my. Transfer the turkey to a platter, cover loosely with foil and let rest. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and.

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