Breaded turkey escalopes
Crispy breaded escalopes served with a carrot salad.
Active time37 min
Cooking17 min
Total37 min
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Ingredients
- 500 g carrot
- 1 lemon
- 2 eggs
- 600 g turkey escalope
- 100 g wheat breadcrumbs
- 50 g wheat flour
- 40 ml sunflower oil
- 20 ml olive oil
Preparation
Squeeze the lemon before dressing the carrots. Peel and grate the carrots. Mix with the lemon juice and olive oil.
500 g carrot1 lemon20 ml olive oil- grater
- mixing bowl
- knife
Beat the eggs in a plate. Put the flour, beaten eggs and breadcrumbs on three plates. Coat each escalope in the flour, then the eggs and finally the breadcrumbs.
2 eggs600 g turkey escalope100 g wheat breadcrumbs50 g wheat flour- plates
- whisk
Cook in the sunflower oil over a medium heat for about 5 to 7 minutes on each side, depending on their thickness, until the centre reaches at least 75 degrees Celsius for 30 seconds. Serve with the carrots.
40 ml sunflower oil- frying pan
- thermometer
- spatula
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration