Pan-fried Lemon and Rosemary Turkey Escalope


Sometimes there is nothing more satisfying than a simple piece of meat with few flavours and simple sides for dinner. In Italy I had this sort of meal for dinner quite often, normally without the potatoes as I used to eat my main meal at lunchtime which usually consisted of pasta or rice. Meat or fish with vegetables is a common supper for Italians and I learnt a lot from my time there; it felt so much healthier to have something large at lunchtime and smaller in the evening, however I don’t find it as easy to do here with daytimes being busy and us Brits not taking enough time out for lunch. I had fancied doing ‘pollo infarinato’ (chicken covered in flour) but wanted them flat like this and when I went to the supermarket I found turkey escalopes already flat and at a much lower price. You could have it without the sauce but i like the way you can just use the leftover flour with some lemon juice and a bit of water to make this sauce; so easy and using up the ingredients.

Serves 2

2 turkey breast steaks
50g plain flour
1 lemon
2 tbsp rosemary
1 tsp smoked paprika
1 tbsp oil
salt and pepper, to season

1. Place the flour, rosemary, paprika and salt and pepper on a plate, mix altogether. Place the turkey steaks on the plate and cover thoroughly.


2. Heat the oil in a large frying pan then add the turkey steaks, cook on one side until golden brown then turn over and do the same on the other side.
3. Remove the turkey steaks and keep them warm whilst you make the sauce. Squeeze some lemon juice over the turkey steaks.
4. In the pan you’ve just used to cook the turkey steaks add the flour mixture that’s left on the plate then squeeze half of the lemon into the pan and add a bit of water. Stir the mixture until all the flour has dissolved.


5. Pour the sauce over the turkey steaks and serve with whatever sides you like; I did spinach and crispy potatoes.


3 responses to “Pan-fried Lemon and Rosemary Turkey Escalope

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