search saves

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.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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.
  • Sprinkle the flour over the escalopes until they are covered on both sides.
  • Heat a frying pan over a medium-high heat and add the oil.
  • Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
  • Remove from the pan.
  • Add the lemon juice, capers and parsley into the pan and let it bubble.
  • Add the butter and then pour this over the escalopes.
  • Serve with your favourite veggies.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sackville
Contributor
@Sackville
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Sackville
    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.
Advertisement