Escalope de Dinde
Crisp, golden perfection meets tender, juicy turkey in this classic French-inspired recipe for *Escalope de Dinde*. With just a handful of pantry staples like turkey breast cutlets, breadcrumbs, and eggs, this dish transforms into an elegant yet approachable main course. Each cutlet is lightly breaded for a satisfying crunch and pan-fried to golden-brown excellence in a blend of butter and oil for irresistible flavor. Finished with a squeeze of fresh lemon and a sprinkle of parsley, this dish is perfect for weeknight dinners yet refined enough to impress at gatherings. Quick to prepare and boasting a vibrant, zesty garnish, *Escalope de Dinde* is a must-try recipe for lovers of French cuisine. Serve with a crisp green salad, roasted vegetables, or creamy mashed potatoes for a complete meal that’s sure to please.
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Ingredients
- 4 pieces turkey breast cutlets
- 100 grams all-purpose flour
- 2 large eggs
- 150 grams bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 60 milliliters vegetable oil
- 30 grams unsalted butter
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Directions
Step 1
Place the turkey breast cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
Step 2
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs until smooth. In the third dish, combine the breadcrumbs with salt and black pepper.
Step 3
Dredge each turkey cutlet in the flour, shaking off any excess, then dip into the beaten eggs to coat completely. Finally, press the cutlets into the breadcrumb mixture, ensuring they are fully coated.
Step 4
In a large skillet over medium heat, heat the vegetable oil and butter until the butter has melted and begins to foam.
Step 5
Add the breaded turkey cutlets to the skillet, cooking for approximately 4-5 minutes per side, or until golden brown and cooked through. Depending on the size of your skillet, you may need to cook in batches.
Step 6
Once cooked, transfer the turkey escalopes to a plate lined with paper towels to remove any excess oil.
Step 7
Serve the escalopes hot, garnished with fresh parsley and a lemon wedge on the side for squeezing over the top.
Nutrition Facts
| Serving size | 883.6 grams (883.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2326 |
| Total Fat 103.30g | 132% |
| Saturated Fat 29.70g | 149% |
| Polyunsaturated Fat 34.10g | |
| Cholesterol 718mg | 239% |
| Sodium 3817mg | 166% |
| Total Carbohydrate 188.10g | 68% |
| Dietary Fiber 10.60g | 38% |
| Total Sugars 13.10g | |
| Protein 163.50g | 327% |
| Vitamin D 82IU | 410% |
| Calcium 422mg | 32% |
| Iron 20mg | 111% |
| Potassium 2056mg | 44% |
Source of Calories