The finished recipe. Turkey Escalopes with Lemon and CapersIngredients 1 to 6. 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 CapersIngredients 7 to 11. 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 SaltStep 1. Boil the potatoes for fifteen minutes, dropping the beans in for the last four. Drain and keep warm.Step 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.Step 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.Step 4. Return the escalopes to the pan for thirty seconds to coat, scatter with parsley and serve with the potatoes and beans.
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