Simple Turkey Oven-baked Escalopes (also works with skinned chicken breast fillets)

Name: Simple Turkey Oven-baked Escalopes (also works with skinned chicken breast fillets)
Total time: 3300 s
Yield: 3 servings
Cuisine: British
Ingredients: 3 turkey steaks, of 150-225 g each (or use skinned chicken breast fillets); 2-3 tbsp plain flour; 2 eggs; 20 ml milk; 75 g panko breadcrumbs; 30 g Parmesan cheese, grated; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; Salt (I use sea salt); Ground black pepper

John A @JohnA

Essex

Having defrosted a turkey breast ready to make Turkey Pilaf again, I clearly had a surfeit of meat, so I cut three slices off. There are many schnitzel-type recipes available: some have many ingredients but this is very simple, as befits my first attempt. Adjust the quantity of coating ingredients proportionately if you have more or fewer diners. Using Panko breadcrumbs is a tad unusual but we like their crunchiness.

Serve with vegetables of your choice or a salad. An Austrian-type potato salad would go particularly well. But it’s really whatever you fancy. Chips for example! On this occasion we had new potatoes, French beans and carrots.

They would also be good in a baguette.#mycookbook

John A @JohnA

Essex

They would also be good in a baguette.#mycookbook

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Ingredients

50-55 minutes, including prep.

3 servings

3turkey steaks, of 150-225 g each (or use skinned chicken breast fillets)
2-3 tbspplain flour
2 eggs
20 mlmilk
75 gpanko breadcrumbs
30 gParmesan cheese, grated
1/2 tspdried thyme
1/2 tspdried rosemary
Salt (I use sea salt)
Ground black pepper

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Steps

50-55 minutes, including prep.

1

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.
2

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.
3

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.
4

Place in the fridge for 15-20 minutes and pre-heat your oven to Gas Mark 8 or electric equivalent (190C for Circotherm ovens).
5

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.

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Cooksnaps

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John A @JohnA

on September 02, 2020 19:33

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.