Escalope from turkey: the best recipes

Dietary turkey meat is very useful for the human body. It contains a lot of valuable vitamins and trace elements, so it should be present in the diet of each of us. This product is good in that it does not require too long heat treatment. Soup, salads, chops and chops are made from it. But especially popular is the escalope from the turkey. Recipes of this dish will be presented in today's article.

Variant with lemon and Provence herbs

It should be noted that this meal can be served not only for a family dinner or dinner. It will become a worthy decoration of the festive table. Escalopes cooked according to this recipe are incredibly juicy and aromatic. Before you go to the stove, be sure to check if there is everything in your kitchen. You should have at your fingertips:

• A pound of turkey fillet.
• A teaspoon of Provencal herbs.
• Half a lemon.
• A tablespoon of butter.
• A few stems of parsley.

To make a truly delicious turkey escalope, the above list must be supplemented with a small amount of quality vegetable oil, salt and pepper.

Sequencing

First of all, you should prepare meat. It is washed, dried with paper towels and cut into half-inch pieces. The blanks obtained in this way are placed in separate clean plastic bags and gently beat off on both sides with a wooden hammer. Do this without too much zeal and until pieces of meat do not increase in size.

The battered semi-finished products are rubbed with a mixture of salt, pepper and Provencal herbs, and then sent to a well-heated frying pan, greased with vegetable and butter. Fry each escalope from a turkey literally for half a minute on each side and immediately shift to a separate plate.

In the remaining oil on the frying pan add the chopped parsley, pour half a glass of boiling water and lemon juice. Everyone mixes and mixes the escalopes. Half a minute later they are turned over, and after another thirty seconds they remove it from the fire and serve it to the table.

Option with cheese

Before preparing an escalope from a turkey, you should inspect the contents of your own kitchen cabinets and, if necessary, buy 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.

To cooked you escalope from turkey (the recipes of this dish can be seen in today's publication) was not 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 cut into half-centimeter slices. Then each of them is wrapped with a food film and straightened with a conventional rolling pin. The resulting blanks are seasoned with salt and spices, and then dipped in a bowl with a beaten egg chicken and poured into a mixture of grated Parmesan and breadcrumbs.

Fry each escalope from a turkey in a frying pan, richly greased with a mixture of rosemary, cream 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 fire and served to the table. As a garnish often use mashed potatoes and vegetable salads.

Option with garlic

Escalope from turkey prepared according to this recipe has an unusual taste. The presence of garlic gives it a little piquancy and sharpness. In order not to interrupt the process in search of missing products, make sure beforehand that you have at hand:

• Eight hundred grams of turkey fillet.
• Large fresh chicken egg.
• A pair of cloves of garlic.
• Eighty grams of hard cheese.

To make a juicy and aromatic turkey escalope, you need to stock up with salt, ground pepper, fragrant herbs, vegetable oil and breadcrumbs.

Technology of preparation

Pre-washed and dried fillets are laid out on a cutting board and released from tapes. After that, the meat is cut across the fibers. It is important that the thickness of each piece is not less than one centimeter. The workpieces made in this way are beaten with a kitchen hammer, and then sprinkled with salt, pepper and aromatic herbs.

Meat semi-finished products are spread on a hot frying pan, richly 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 that, the meat is carefully placed on a baking tray, previously lined with parchment paper, and set aside. In a separate bowl, grate cheese, raw egg yolk, breadcrumbs, salt, ground pepper, any vegetable oil and French herbs are combined. All the mix well until homogeneous. The resulting mass is spread evenly over the meat. Every escalope from a turkey in an oven, heated to two hundred degrees, is baked for a quarter of an hour. During this time the meat will have time to bake well.

Serve ready-made escalopes with 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 leaves.