Turkey Escalopes Giant Couscous Recipes
TURKEY ESCALOPE WITH LEMON AND CAPERS
This comes from chef Fiona Beckett, who is writing a book of cheap, quick and filling food for students. I wish I'd eaten this well when I was in uni! She recommends serving it with green beans and potatoes.
Provided by Sackville
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lay a sheet of wax paper or cling film over the escalopes, or put them in a plastic bag, then pound them with a rolling pin to make them thinner.
- Sprinkle the flour over the escalopes until they are covered on both sides.
- Heat a frying pan over a medium-high heat and add the oil.
- Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
- Remove from the pan.
- Add the lemon juice, capers and parsley into the pan and let it bubble.
- Add the butter and then pour this over the escalopes.
- Serve with your favourite veggies.
Nutrition Facts : Calories 235.8, Fat 23.9, SaturatedFat 8.3, Cholesterol 26.7, Sodium 203.1, Carbohydrate 9.2, Fiber 2.9, Sugar 0.1, Protein 1.4
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