Turkey Escalopes with Asparagus Recipe
Can you find a better recipe of Turkey Escalopes With Asparagus than this? I am challenging you to. Turkey Escalopes With Asparagus gets prepared in not more than 27 minutes. The flavor of Meat makes this dish all the more appetizing. My friends tried this Turkey Escalopes With Asparagus the other day and they simply adored it. Do I need to say more?
Ingredients
4 turkey escalopes, about 150 g (5 oz) each, beaten flat
1 tablespoon plain flour
3 tablespoons fine dry breadcrumbs
finely grated rind of 1 lemon
salt, freshly ground black pepper
1 egg, beaten
25 g (1oz) butter
2 tablespoons olive oil
Sauce:
4 tablespoons lemon juice
2 tablespoons chicken stock
1 egg yolk
To garnish:
8-12 cooked asparagus tips
4 lemon twists
Directions
1. Dust the turkey escalopes with flour.
2. Mix the breadcrumbs with the lemon rind and salt and pepper to taste.
3. Dip the escalopes into beaten egg and then coat evenly with the seasoned breadcrumbs.
4. Heat the butter and oil in a large shallow pan and fry the turkey escalopes for about 4 minutes on each side. Drain and keep warm.
5. For the sauce, put the lemon juice into a small pan with the stock and bring to the boil. Place the egg yolk in a basin and gradually whisk in the lemon and stock. Return the mixture to the pan and stir over a gentle heat until thickened.
6. Arrange the cooked escalopes on a serving dish; spoon a pool of sauce on top of each and garnish with asparagus tips and a twist of lemon.
2. Mix the breadcrumbs with the lemon rind and salt and pepper to taste.
3. Dip the escalopes into beaten egg and then coat evenly with the seasoned breadcrumbs.
4. Heat the butter and oil in a large shallow pan and fry the turkey escalopes for about 4 minutes on each side. Drain and keep warm.
5. For the sauce, put the lemon juice into a small pan with the stock and bring to the boil. Place the egg yolk in a basin and gradually whisk in the lemon and stock. Return the mixture to the pan and stir over a gentle heat until thickened.
6. Arrange the cooked escalopes on a serving dish; spoon a pool of sauce on top of each and garnish with asparagus tips and a twist of lemon.
