Diet turkey meat is very beneficial for the human body. It contains a mass of valuable vitamins and minerals, so it must be present in the diet of each of us. This product is good in that it does not require too long a heat treatment. Soups, salads, meatballs and chops are prepared from it. But escalope from turkey is especially popular. Recipes for this dish will be presented in today's article.
Lemon and Provence herbs
It should be noted that this treat can be served not only for family lunch or dinner. It will become a worthy decoration of the festive table. Escalopes prepared according to this recipe are incredibly juicy and aromatic. Before you approach the stove, be sure to check if your kitchen has everything you need. At your fingertips should be present:
- A pound of turkey fillet.
- A teaspoon of provencal herbs.
- Half a lemon.
- A tablespoon of butter.
- A few stalks of parsley.
To prepare a truly delicious turkey escalope, the above list should be supplemented with a small amount of high-quality vegetable oil, salt and pepper.
Sequencing
First of all, you should do the meat preparation. It is washed, dried with paper towels and cut into 1.5 cm pieces. The preforms obtained in this way are placed in separate clean plastic bags and gently beat on both sides with a wooden hammer. You need to do this without undue zeal and until the pieces of meat increase in size.
The beaten up semi-finished products are rubbed with a mixture of salt, pepper and Provence herbs, and then sent to a well-heated pan, greased with vegetable and butter. Each turkey escalope is fried for literally half a minute on each side and immediately transferred to a separate plate.
Chopped parsley is added to the oil remaining in the pan, half a glass of boiling water and lemon juice are poured. All mix well and lower the escalopes there. After half a minute they turn them over, and after another thirty seconds they are removed from the fire and served at the table.
Cheese Option
Before preparing an escalope from turkey, you should inspect the contents of your own kitchen cabinets and, if necessary, purchase all the missing components. In this case, you will need:
- Seven hundred grams of fillet.
- A tablespoon of good butter.
- One fresh chicken egg.
- Three tablespoons of grated Parmesan and breadcrumbs.
So that the turkey escalope you prepared (recipes of this dish can be found in today's publication) does not turn out to be fresh and tasteless, the above list should be expanded. It is supplemented with salt, rosemary and vegetable oil.
Process description
Pre-washed and dried meat is cut into 1.5 cm slices. Then each of them is wrapped with cling film and straightened using a conventional rolling pin. The resulting workpieces are seasoned with salt and spices, and then dipped in a bowl with beaten chicken egg and roll in a mixture of grated parmesan and breadcrumbs.
Each turkey escalope is fried in a pan, abundantly greased with a mixture of rosemary, butter and vegetable oils. After the appearance of a golden crust, the product is turned over to the other side. Then the meat is removed from the heat and served on the table. As a side dish, mashed potatoes and vegetable salads are often used.
Option with garlic
The turkey escalope prepared according to this recipe has an unusual taste. The presence of garlic gives it a little piquancy and pungency. In order not to interrupt the process of searching for missing products, make sure that you have at your fingertips:
- Eight hundred grams of turkey fillet.
- Large fresh chicken egg.
- A pair of garlic cloves.
- Eighty grams of hard cheese.
In order for you to get a juicy and aromatic escalope from turkey, you need to additionally stock up with salt, ground pepper, aromatic herbs, vegetable oil and breadcrumbs.
Cooking technology
Pre-washed and dried fillets are laid out on a cutting board and free from films. After that, the meat is cut across the fibers. It is important that the thickness of each piece is at least one centimeter. Workpieces made in this way are beaten with a kitchen hammer, and then sprinkled with salt, pepper and aromatic herbs.
Semi-finished meat products are spread on a hot frying pan, liberally greased with vegetable oil, and lightly fried on both sides until a golden crust is formed. It is important not to bring them to full readiness.
After this, the meat is carefully transferred to a baking sheet, previously lined with parchment paper, and set aside. In a separate bowl, grated cheese, raw egg yolk, bread crumbs, salt, ground pepper, any vegetable oil and French herbs are combined. All mix well until smooth. The resulting mass is spread in an even layer on top of the meat. Each turkey escalope is baked in the oven, heated to two hundred degrees, for a quarter of an hour. During this time, the meat has time to bake well.
Ready-made escalopes are served under cheese with boiled rice or a salad of fresh vegetables. If desired, the meat can be laid out on a pillow of green onions and lettuce.