Turkey Escalope is a fantastic alternative to chicken. It is made crispy with the right preparation for crumbing. Season the flour to add flavor to your turkey steaks.
Crispy Turkey Escalopes with Apricot Chutney
1 tablespoon Olive oil
1 tablespoon Plain flour
4 x 6-8 oz Turkey steaks
Orange wedges, to serve
Flat-leaf parsley sprigs, to garnish
Salt and freshly ground black pepper
For the apricot chutney:
1 Whole garlic clove
1 Red onion, finely chopped
2 tablespoon Caster sugar
1 teaspoon Grated fresh root ginger
4 fl oz Ruby port
4 fl oz Fresh orange juice
4 oz No-need-to-soak dried apricots, chopped
Finely grated rind of 1/2 orange
Put a turkey steak on to a sheet of non-PVC cling film or non-stick baking parchment. Cover with a second sheet. Using a rolling pin. gently pound the turkey until the meat is flattened to about 1/4-inch thick. Repeat to make 4 escalopes.
Mix the flour with the salt and pepper and use to lightly dust the turkey escalopes. Put the turkey escalopes on a board or baking tray and cover with a piece of non-PVC cling film or non-stick baking parchment. Chill in the refrigerator until ready to cook.
For the apricot chutney, put the apricots, onion, ginger, sugar, orange rind, orange juice, port and clove into a saucepan.
Slowly bring to a boil and simmer uncovered for 10 minutes, stirring occasionally, until thick and syrupy. Remove the clove and stir in the chopped coriander.
Heat the oil in a pan and char-griddle the turkey escalopes, in two batches if necessary, for 3-4 minutes on each side until golden brown and tender.
Spoon the chutney on to four individual serving plates. Place a turkey escalope on top of each spoonful of chutney. Garnish with sprigs of parsley and serve immediately with orange wedges.
Turkey escalopes are also great bar snacks or starters. Cut the turkey steaks into long strips instead of the big slices, and it’s ready!