Turkey Escalopes with Apricot Chutney Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Turkey steaks8 Ounce (225 Gram)
 Plain flour1 Tablespoon
 Ground black pepper To Taste
 Olive oil1 Tablespoon
 Flat leaf parsley1 (For Garnish)
 Orange wedges2
 Dried apricots4 Ounce, chopped (125 Gram, No Needed To Soak)
 Red onion1 , peeled, finely chopped
 Grated ginger1 Teaspoon
 Castor sugar2 Tablespoon
 Orange rind1 Teaspoon, finely grated
 Orange juice4 Fluid Ounce (125 Milliliter)
 Ruby port4 Fluid Ounce (125 Milliliter)
 Whole clove1
 Salt To Taste

Directions

1. Put a turkey steak on to a sheet of non-pvc clingfilm or non-stick baking parchment. Cover with a second sheet.
2. Using a rolling pin, gently pound the turkey until the meat is flattened to about 5 mm/ 1/4 inch thick. Repeat to make 4 escalopes.
3. Mix the flour with the salt and pepper and use to lightly dust the turkey escalopes.
4. Put the turkey escalopes on a board or baking tray and cover with a piece of non-pvc clingfilm or non-stick baking parchment. Chill in the refrigerator until ready to cook.
5. For the apricot chutney, put the apricots, onion, ginger, sugar, orange rind, orange juice, port and clove into a saucepan.
6. Slowly bring to the boil and simmer, uncovered for 10 minutes, stirring occasionally, until thick and syrupy.
7. Remove the clove and stir in the chopped coriander.
8. Heat the oil in a pan and chargriddle the turkey escalopes, in two batches if necessary, for 3-4 minutes on each side until golden brown and tender.
9. Spoon the chutney on to four individual serving plates. Place a turkey escalope on top of each spoonful of chutney. Garnish with sprigs of parsley and serve immediately with orange wedges.
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