Turkey Escalopes with Lemon and Capers

Make turkey escalopes with lemon and capers, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Turkey breast (Sliced horizontally into two thin pieces and bashed to about half a centimetre. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
8 g Plain flour
8 g Butter
60 g Chicken stock (Made up from a cube or a pot.)
Juice of half a lemon Lemon juice
A tablespoon, rinsed Capers
A handful, chopped Fresh parsley
150 g New potatoes (Raw weight, skins on.)
100 g Green beans
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes for fifteen minutes, dropping the beans in for the last four. Drain and keep warm.
2. Season the escalopes and press them into the flour on a plate, shaking off the excess. Fry them in a sprayed, very hot pan for two minutes a side until golden, then lift them out.
3. Drop the butter into the same pan with the stock, lemon juice and capers. Let it bubble for a minute, scraping up the flour stuck to the base, until it thickens slightly.
4. Return the escalopes to the pan for thirty seconds to coat, scatter with parsley and serve with the potatoes and beans.

Contains gluten cereals, milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-escalopes-lemon-capers

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures