Turkey Escalopes with Capers Recipe calories-Escalopes en Capilotade-French cuisine poultry recipes

Turkey Escalopes with Capers Recipe (Escalopes en Capilotade)

A staple of bistro cooking, these thin slices of poultry or meat, called escalopes or sometimes paillards, cook very quickly and can be served with all kinds of interesting sauces.

SERVES: 2
PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CUISINE: French
CALORIES: 212 (per serving)

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INGREDIENTS

  • 4 thin turkey breast escalopes (about 85g/3oz each)
  • 1 large unwaxed lemon
  • 2.5 ml/1/2 tsp chopped fresh sage
  • 60-75 ml/4-5 tbsp extra virgin olive oil
  • 55 g/2 oz/1/2 cup fine dry breadcrumbs
  • 15 ml/1 tbsp capers, rinsed and drained
  • Salt and freshly ground black pepper
  • Sage leaves and lemon wedges, to garnish

INSTRUCTIONS

Turkey-Escalopes-with-Capers-Recipe-calories-Escalopes-en-Capilotade-step by step with photo

1 Place the turkey escalopes between two sheets of greaseproof paper or clear film and pound with the flat side of a meat hammer or roll with a rolling pin to flatten to about a 6 mm/1/4 in thickness.


Turkey-Escalopes-with-Capers-Recipe-calories-Escalopes-en-Capilotade-step by step with photo

2 Place the turkey escalopes between two sheets of greaseproof paper or clear film and pound with the flat side of a meat hammer or roll with a rolling pin to flatten to about a 6 mm/1/4 in thickness. With a vegetable peeler, remove four pieces of lemon rind. Cut them into thin julienne strips, cover with clear film and set aside. Grate the remainder of the lemon rind and squeeze the lemon. Put the grated rind in a large shallow dish and add the sage, salt and pepper.


3 Stir in 15 ml/1 tbsp of the lemon juice, reserving the rest, and about 15 ml/1 tbsp of the olive oil, then add the turkey, turn to coat and marinate for 30 minutes.


Turkey-Escalopes-with-Capers-Recipe-calories-step by step

4 Place the breadcrumbs in another shallow dish and dip the escalopes in the crumbs, coating both sides. In a heavy frying pan heat 30 ml/2 tbsp of the olive oil over a high heat, add the escalopes and cook for 2—3 minutes, turning once, until golden. Transfer to two warmed plates and keep warm.


5 Wipe out the pan, add the remaining oil, the lemon julienne, and the capers, stirring, and heat through. Spoon a little sauce over the turkey and garnish with sage leaves and lemon.

NUTRITION FACTS

Calories: 212.2 Kcal
Fat: 6.7 g
Cholesterol: 48.8 mg
Sodium: 1,558.1 mg
Potassium: 432.0 mg
Carbs: 15.5 g
Protein: 22.3 g

NOTE

Making turkey escalopes is very easy and even cooking beginners could do it easily. A staple of bistro cooking, these thin slices of poultry or meat, called escalopes, cook very quickly and can be served with all kinds of interesting sauces.