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Crispy curried turkey escalopes recipe

Crispy curried turkey escalopes recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Turkey breast

Full of flavour pan-fried turkey escalopes that are ready in a flash. Pair with a green salad for a tasty and healthy meal.

4 people made this

IngredientsServes: 4

  • 1 egg, beaten
  • 2 tablespoons lemon juice
  • 1 tablespoon crème fraîche
  • 80g dried breadcrumbs
  • 1 heaped tablespoon curry powder
  • salt and freshly ground black pepper to taste
  • 4 large turkey escalopes
  • 3 tablespoons oil for frying

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a shallow bowl beat egg with lemon juice and crème fraîche. In a second bowl combine breadcrumbs with curry powder, salt and pepper.
  2. Dredge turkey escalopes in egg mixture, then breadcrumb mixture, ensuring they are well covered with crumbs; reserve.
  3. Heat oil in large frying pan and fry breaded turkey for about 3 to 4 minutes on each side, until meat is no longer pink in the centre and breading is golden brown.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

Lovely easy recipe!-21 May 2017


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Keto turkey with cream-cheese sauce

Ingredients

  • 2 tbsp 2 tbsp butter, divided
  • 1½ lbs 650 g turkey breast tenderloin
  • 1 cup 240 ml heavy whipping cream
  • 6 oz. (¾ cup) 170 g (180 ml) cream cheese
  • 1 tbsp 1 tbsp tamari soy sauce
  • salt and pepper, for seasoning
  • 1½ oz. 45 g small capers (non-pareil), strained

Optimized macros for effective and healthy weight lossRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Instructions are for 4 servings. Please modify as needed.

Don’t forget your side dishes! Steamed broccoli or cauliflower mash perfectly complements the rich flavors of this dish. And have fun with this supremely versatile cream cheese sauce. It can be adapted to any kind of boneless or bone-in meat you like. Fillets or chops. Beef or pork. Lamb or chicken. Just remember to keep the skin or fat on when possible, as this really enhances the flavor and fat content.

Let your imagination run wild. There are so many flavor combinations to try: Tapenade, pimientos, tomato paste, parmesan cheese, fresh herbs, fried onion, garlic, curry paste, and lemon all work beautifully with this recipe.


Recipe Summary

  • 2 slices bread, or more as needed
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ cup milk
  • ½ cup chicken broth
  • 2 cups diced cooked turkey
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon dried rosemary
  • salt and ground black pepper to taste
  • 1 egg, beaten

Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.

Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.

Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C).

Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.

Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.


Sayur Lodeh Pedas Recipe (Indonesian Spicy Curried Vegetables)

Ingredients:

  • 1 tbsp vegetables oil
  • 1 cup diced chayote
  • 1 cup chayote shoots
  • 1 cup diced tofu
  • 1 cup diced tempeh (optional)
  • 1 cup green bean (cut into 3 cm )
  • 1 cup diced young green papaya
  • 200 ml coconut milk
  • 1 L chicken or vegetables stock
  • 1 dried Indonesian bay leaves (daun salam)
  • 400ml can coconut milk
  • 1 lemongrass, bruised
  • 1 tbsp palm sugar

Sayur Lodeh Spice Paste:

  • 6 cloves red shallots
  • 3 cloves ginger
  • 1 tsp corriander
  • 3 red chilies pepper
  • 1/4 tbsp cumin
  • 3 cm turmeric
  • 3 cm galanggal

From “Meh” to “Yeahhhh”: 26 Awesome Ways to Cook a Chicken Breast

It’s time to change up your bird game. Boneless, skinless chicken breasts are a dinner savior. Everyone likes them. They cook quickly. And they can be cooked in so many different ways — stuffed, baked, grilled, or in a skillet on the stovetop.

So why do people say they’re boring? Let’s get something straight: They’re not. Chicken breasts are a blank canvas for a zillion different flavors and cultural influences.

Just check out these 26 easy recipes we’ve curated. We hate to brag, but these are total winners.

1. Buffalo chicken

If you’re a fan of Buffalo wings (aren’t we all?), you’ll love this healthier version. Baking chicken tenders on a wire rack lets the breading get brown and crispy. Dip these in Greek yogurt-based “ranch” dressing.

2. Baked lemon chicken

Lemon steals the show in this easy dinner party-worthy dish. You can cook the chicken breasts on a sheet pan. You know what that means: Add a vegetable (that cooks in 20 minutes) to the pan and you’ve got dinner.

3. Honey-baked garlic chicken

Honey and garlic?! Yep, we’re so in. Chunks of chicken breast are breaded in panko, baked, and then tossed with an Asian-inspired sweet and spicy sauce of honey, soy, and Sriracha.

4. The world’s best chicken

A bold claim, but this blogger’s husband backs her up. The chicken breasts bake in a sweet and tangy blend of mustard, maple syrup, and red wine vinegar. Sprinkle with fresh herbs before serving.

5. Baked coconut-crusted chicken

This showstopper will help you pretend you’re in the tropics. Coconut chicken is great on its own, but adding mango salsa makes it even better. The recipe calls for frozen mango, but if fresh is in season, use it.

6. Mustard-baked chicken tenders

Chicken fingers aren’t just for kids (or for when you get the drunchies). This recipe for healthier baked tenders amps up the flavor with an easy whole-grain mustard sauce. These taste great over rice, quinoa, or salad.

7. Baked cayenne-rubbed chicken with avocado salsa

Looking to turn up the heat? This cayenne-rub recipe is an awesome way to flip the script on a boring baked chicken dinner. With avocado salsa on top, you can’t go wrong.

8. Baked rubbed chicken breasts

Brined chicken breasts are extra juicy. After brining, brush with butter and rub with a simple spice mix. Roasted on high heat, they develop a golden crust and are ready in about 18 minutes.

9. Broccoli and cheese stuffed chicken

This isn’t the boring steamed broccoli you ate as a kid. Here the veggie gets an adult makeover when it’s stuffed into chicken along with mozzarella cheese. With just seven ingredients, this recipe is a snap.

10. Herb-Parmesan stuffed chicken

Lots of fresh herbs make all the difference in this super-simple recipe. Cilantro, basil, rosemary, oregano, thyme — feel free to mix and match. Let your garden tell you what to make for dinner.

11. Spinach-and-feta-stuffed chicken breasts

This recipe does Popeye proud. Sauté a heap of spinach with onions, garlic, and fresh herbs, and then mix it with feta and protein-rich ricotta. Stuff the chicken, and then bread it with whole-wheat crumbs and bake until golden brown.

12. Pizza-stuffed chicken breasts

Skip the crust and stuff all the best parts into the chicken breast. Surprisingly satisfying, this pizza chicken is awesome on a bed of greens — or on its own. Or with pasta. Just sayin’.

13. Mint-lime grilled chicken breasts

Marinate chicken breasts in lime juice and zest, mint, olive oil, and salt and grill them for 7 minutes per side. How much easier could it be?

14. Spice-rubbed grilled chicken

This grilled chicken recipe combines lots of spices (paprika, chili powder, cumin, thyme, and garlic powder) for maximum flavor. Just combine the spices, sprinkle over the chicken, grill ’em, and glaze with honey-vinegar sauce.

15. Thai-grilled chicken

Craving Thai? In this grilled chicken recipe, the breasts marinate in a high-flavor blend of lemongrass paste, fish sauce, garlic, lime, and red chile.

You’ll need to prep ahead of time, since the chicken needs to sit in the marinade for at least 3 hours to soak up all the flavor. Serve over salad or Asian noodles.

16. Greek-style lemon chicken skewers

Citrus and fresh herbs are at the heart of Greek cuisine, and this recipe uses lots rosemary, oregano, and mint in a lemony marinade.

The chicken needs to sit in it for 1 to 4 hours, so plan ahead. But the grilling will take less than 10 minutes.

17. Grilled chicken with black bean-mango salsa

Black beans and mango in one dish? You’ll cover a few food groups when protein-rich chicken gets combined with a zesty fruit salsa in this recipe.

It’s quick, too — make the salsa while the chicken sautés for 4 to 6 minutes. Serve the chicken topped with the salsa.


Flavours of Winter

Winter holds it’s own pure beauty, walking in the woods surrounded by the most beautiful browns, burnt oranges and deep grey green. Wonderful memories of a snappy cold winters days and the gathering of family round the open fire with a hearty rich stew in the oven, sipping on the sloe gin made in the Autumn. That’s my memories of winter…

Seasons Best for December…

Goose, Brussels Sprouts, Red Cabbage, Celery, Chicory, Jerusalem Artichokes. Leeks, Marrow, Onions, Parsnips, Potatoes, Sea Kale, Swede, Turnips, Winter Radishes, Salsify, Chestnuts, Celeriac, Turkey, Clams, Brill, Celeriac, Mallard, Squid, Quince, hare, Satsuma’s, Pomegranates, Tangerines, Clementine’s, Duck, Guinea Fowl, Grouse, Hare, Venison, Wood Pigeon, Rabbit, Pheasant, Partridge, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oysters, Plaice, Scallops, Sea Bass, Trout

Special Celebrations During December…

Advent Sunday, Christmas Day, Boxing Day, Hogmanay/New Years Eve

Seasons Best for January…

Brussels Sprouts, Cabbages, Celery, Chicory, Kale, leeks, Parsnips, Potatoes, Swede, Forced Rhubarb, pears, Hare, Partridge, Pheasant, Venison, Walnuts, Seville Oranges, Turnips, Scallops, Brills, Blood Oranges, Cauliflower, Celeriac, Clams, Cockles, Clementine’s, Duck, Guinea Fowl, haddock, Halibut, Hake, Jerusalem Artichokes, John Dory, lemon Sole, Mussels, oysters, parsnips, Pomegranates, Satsuma’s, Shallots, Turbot

Special Celebrations During January…

Hogmanay/ New Years Eve, Burns Night, Chinese New Year

Seasons Best for February…

Brussels Sprouts, Cabbages, Red Chicory, Endive, Kale, Leeks, Onions, Swede, Forced Rhubarb, Purple Sprouting Broccoli, Pineapple, Medjool Dates, Scallops, Walnuts, Venison, Salmon, Turnips, Turbot, Halibut, Jerusalem Artichokes, Mussels, Beetroot, Hare, John Dory, Brill, Clams, Kale, Chard, Oysters, Cockles, Parsnips, Haddock, Pears, Hake, Pomegranate


Ingredients

  • 8 to 10 medium sea scallops (or 4 to 5 large)
  • 2 tbsp. oil for frying
  • Pinch salt
  • Pinch pepper
  • Sauce:
  • 3 tbsp. oil
  • 1 tbsp. fish sauce
  • 1/2 lime juiced
  • 1 fresh red chilies (de-seeded and minced or substitute 1/4 red bell pepper)
  • 1/4 tsp. cayenne pepper (if not using fresh chili)
  • 2 cloves garlic (finely minced)
  • 2 tbsp. coconut milk (or 2 tsp. butter)
  • Optional: 1/2 tsp. sugar

Category:Lamb recipes

In this category you will find recipes that contain lamb or goat as a main ingredient. Some of the recipes might be strange or unusual but hopefully they will give you some ideas and inspiration. Lamb is very good for quick evening meals using lamb chops or cutlets. As lamb tends to shrink when cooked, be generous when buying and allow an extra portion. It tends to be a little on the fatty side but it can be be made less fatty by trimming any excess fat before cooking.

Buy young lamb, under a year old. Organic if you can afford it.

The meat should be evenly coated with creamy coloured fat with pale pink, pliable flesh - not bloody.

Leg is probably the best cut for roasting but saddle and rump are very good substitutes. if in doubt, ask you butcher, they love to give advice!

As with pork, one of the nicest cuts is tenderloin fillet. Cut into medallions 1/2" thick and then hammer flat under a large knife - a Chinese style chopper is ideal for this. The instructions for doing this with pork are the same as for lamb tenderloin and can be found here.


SMASH Pizza Base | SMASH Garlic Bread

For 1 pizza
Base
50g smash
sprinkling mixed herbs
small clove garlic, crushed
Topping
Tomato Pasata
Oregano
42g mozarella (HEXA), I chopped this into pizza express style chunks, but could also grate
Free toppings of your choice (e.g. sweetcorn, onions, chicken, ham, peppers, etc)

Spray a pizza tray with fry light
Mix the smash, herbs and garlic with boiling water. Add the water a few drops at a time, and mix until you have a dough. Be really careful not to make it too watery - this makes it sticky, which was my first problem
Use your hands to flatten the smash mixture onto the pizza tray - try and get it as thin as possible without it falling apart
Bake in the oven for about 10 minutes, until crispy on one side. Turn over then bake on the other side for 5 minutes
Add the pasata, mozarella, oregano and toppings
Pop back in the oven until the cheese has melted