Serves 4
4 turkey escalopes
1 egg
salt and freshly milled pepper
toasted breadcrumbs, for coating
2 oz (50g) butter 1 tablespoon oil juice of 1/2 lemon
Trim the turkey escalopes. Lightly beat the egg in a soup plate and season with salt and pepper. Dip each escalope in the egg and drain slightly, then coat them in the breadcrumbs, pressing the coating on firmly. Chill for at least 30 minutes to firm the coating.
Heat the butter and oil in a large frying pan over moderate heat. When hot and foaming, add the turkey escalopes and fry on both sides to seal, then lower the heat and fry gently for about 15-20 minutes until tender and golden.
Using a fish slice, transfer escalopes to a hot serving dish. Add the lemon juice to the hot butter and oil in the pan and stir and scrape to pick up coagulated pan juices. Pour the pan juices over the escalopes and serve.