The sweetcorn does not need to be defrosted: just stir into the pan and heat thoroughly without overcooking, as this will toughen it.
4 turkey fillets, each weighing about 100 g (4 oz), thoroughly defrosted if frozen
15 g (1/2 oz) plain flour
salt and freshly ground black pepper
75 g (3 oz) fresh white breadcrumbs
vegetable oil, for frying
tomato wedges and parsley sprigs, to garnish
15 g (1/2 oz) butter
2 tomatoes, skinned and chopped
225 g (8 oz) frozen sweetcorn
2 tablespoons double cream
1. Place the turkey fillets between 2 large sheets of greaseproof paper and beat with a rolling pin or mallet until they are very thin and twice their original size.
2. Heat the oven to 110C/225F/Gas 1/4.
3. Spread the flour out on a flat plate and season with salt and pepper. Spread the breadcrumbs out on a separate flat plate. Beat the eggs in a shallow dish.
4. Dip the turkey escalopes in flour, then in beaten egg, and then in breadcrumbs, to coat evenly.
5. Pour oil into a large frying-pan to a depth of about 5 mm (1/4 inch). Heat the oil, add 2 turkey escalopes and fry over brisk heat for about 3 minutes on each side, until golden brown and crisp.
6. Drain the escalopes on both sides on absorbent paper. Transfer to a warmed serving dish and keep warm in the oven while frying the remaining escalopes in same way.
7. While the last 2 escalopes are cooking, make the sauce: melt the butter in a small saucepan, add the tomatoes and cook for 1 - 2 minutes until very soft. Stir in the sweetcorn and cook for 3 minutes, then stir in the cream and heat through gently. Season with salt and pepper.
8. Drain the last 2 turkey escalopes on both sides on absorbent paper
and transfer to the serving dish. Garnish with tomato wedges and parsley sprigs and serve at once, with the sauce handed separately in a warmed sauceboat.
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