IAN CURLEY’S TURKEY ESCALOPE

ingredients

• 12 pieces of turkey (thinly sliced and batted out)
• Flour for dusting
• Egg wash
• Breadcrumbs
• Cooking oil
• Salt/pepper
• Lemons and zest for breadcrumbs
• Flavorings for breadcrumbs if needed
• Herbs for breadcrumbs (sage, parsley)

METHOD

1. Once you have batted out the turkey to required thickness, use the below method for adding the flour and breadcrumbs.
2. Dust them in flour. Set them in the fridge for at least 15 minutes and up to a couple hours. This helps the flour stick to the meat.
3. Heat enough oil or lard in a pan to 350F so your turkey schnitzel will be floating when it cooks. This is usually about 1/2 inch.
4. Whisk a few eggs with milk or cream.
5. Get the fine breadcrumbs ready. Standard supermarket breadcrumbs will do, not Panko. Mix half of the breadcrumbs in thermomix to make it more like flour and add to other half of breadcrumbs (this helps to make it all stick and helps crisp).
6. Gently add to oil and shallow fry until golden brown.
7. Remove from pan, drain and season and serve with potato salad and lemon , or if you want a more traditional finish you can use with roasted vegetables.
8. Sprinkle a few roquette leaves around for garnish also. 
9. For this dish I like to serve a simple potato salad on the side perhaps flavored with green chili’s and spring onion and dressed with Kewpie mayonnaise.