Turkey escalope with vegetable garnish is a very tasty dish with a low calorie content. Therefore, it can be safely used in dietary nutrition for people watching their weight.
Products required for cooking
Turkey meat has incredible tenderness and juiciness, so the escalope prepared from it is considered one of the most delicious dishes. Nevertheless, the recipe for turkey escalope is quite simple and even a novice cook can cook it.
To prepare 5 servings of the dish, you will need the following ingredients: turkey escalopes or 1 kg fillet, black pepper, butter, salt to taste, lemon juice, vegetable oil, fresh parsley.
Translated from French "escalope" is a flat round piece of meat. If there are no ready-made escalops on sale, you can make them yourself using turkey fillets. The meat is cut into even pieces across the fibers. The recommended thickness of the pieces is 1.5 cm. It is advisable to beat off the meat, having previously wrapped it with plastic wrap so that small pieces do not scatter throughout the kitchen.
Cooking turkey escalope
You can salt and pepper the escalopes before or after beating. To taste, you can add other favorite spices to salt and pepper, for example, sweet ground paprika. You can grate the pieces of meat with chopped garlic.
The main mistake that novice cooks make is to roll escalopes in bread crumbs or flour. This dish is prepared without the use of deboning. Escalope is a well-done piece of meat. Otherwise, you will not get a turkey escalope, but a schnitzel.
Vegetable oil is heated in a frying pan. The escalopes are fried on both sides until golden brown. To ensure the meat is evenly fried, reduce the heat and hold the escalopes under the lid for 1-2 minutes.
If you prefer soft meat, you should not bring the escalopes to readiness in a pan. After obtaining a golden brown crust, they are transferred to a plate. About half a glass of boiling water is poured into a deep frying pan or stewpan and vegetable oil is added to it, in which the escalopes were fried, a little butter, finely chopped parsley and juice squeezed from half a lemon.
The sauce is brought to a boil and the fried escalopes are placed in it. Stew the meat for no more than 2 minutes. In this case, the dish will turn out to be quite soft. Escalopes are served to the table, decorated with fresh herbs and thin slices of lemon. An excellent addition to the dish is boiled potatoes or stewed vegetables.
