Turkey escalopes recipe
information
This is a simple, quick dish to make using either leftover slices of roast turkey breast or the ready-trimmed turkey escalopes now available. Serve on a bed of fried rice.
ingredients
Butter for frying
8 thick slices of roast turkey breast or 4 fresh turkey escalopes, beaten
1/4 kg (1/2 lb). button mushrooms, cleaned and sliced
4 tbsp cranberry sauce
A little chicken stock
Salt and freshly ground black pepper
8 thick slices of roast turkey breast or 4 fresh turkey escalopes, beaten
1/4 kg (1/2 lb). button mushrooms, cleaned and sliced
4 tbsp cranberry sauce
A little chicken stock
Salt and freshly ground black pepper
method
1. Melt a knob of butter in a large frying pan. Add the turkey and fry gently for a few minutes on both sides. If using fresh turkey escalopes they will take about 5 minutes on each side before they are tender, depending on thickness.
2. Add the mushrooms to the pan and fry for 1 to 2 minutes, then stir in the cranberry sauce and a few spoonfuls of chicken stock to make a thin sauce.
3. Season to taste with salt and pepper and transfer to a hot serving platter.
2. Add the mushrooms to the pan and fry for 1 to 2 minutes, then stir in the cranberry sauce and a few spoonfuls of chicken stock to make a thin sauce.
3. Season to taste with salt and pepper and transfer to a hot serving platter.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
