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.
Ingredients
2 serv.Step-by-step instructions
- 1
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.
- 2
Sprinkle the flour over the escalopes until they are covered on both sides.
- 3
Heat a frying pan over a medium-high heat and add the oil.
- 4
Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
- 5
Remove from the pan.
- 6
Add the lemon juice, capers and parsley into the pan and let it bubble.
- 7
Add the butter and then pour this over the escalopes.
- 8
Serve with your favourite veggies.
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