Dinner

Turkey Escalopes with Lemon and Capers

Name: Turkey Escalopes with Lemon and Capers
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 170 g Turkey breast; 8 g Plain flour; 8 g Butter; 60 g Chicken stock; Juice of half a lemon Lemon juice; A tablespoon, rinsed Capers; A handful, chopped Fresh parsley; 150 g New potatoes; 100 g Green beans; 4 sprays, about 1 g Olive oil spray; To taste Salt

Thin turkey escalopes dusted in flour and finished in a lemon and caper butter, with new potatoes and green beans. 46 g of protein.

Calories: 408kcal
Protein: 46g
Fat: 10g
Carbs: 33g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Turkey breast170 g
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.
Plain flour8 g
Butter8 g
Chicken stock60 g
Made up from a cube or a pot.
Lemon juiceJuice of half a lemon
CapersA tablespoon, rinsed
Fresh parsleyA handful, chopped
New potatoes150 g
Raw weight, skins on.
Green beans100 g
Olive oil spray4 sprays, about 1 g
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
SaltTo taste

Method

Boil the potatoes for fifteen minutes, dropping the beans in for the last four. Drain and keep warm.
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.
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.
Return the escalopes to the pan for thirty seconds to coat, scatter with parsley and serve with the potatoes and beans.

Worth knowing

Half a centimetre thick is the point. Any thicker and the outside dries before the middle is cooked. Any thinner and it tears.
Eight grams of butter is enough to make a sauce because the flour on the meat thickens the stock. Doubling the butter is the easiest way to add 60 kcal without noticing.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.