Turkey Holstein Recipe
- 4 turkey escalopes
- 4 tbsp plain flour
- 1 tsp ground paprika
- 1 tsp English mustard
- 6 medium free-range eggs
- 250g/9oz white breadcrumbs
- 2 tbsp olive oil
- vegetable oil, for frying
- 16 tinned anchovy fillets
- 2 tbsp sherry vinegar
- 170g/6oz unsalted butter
- 2 tbsp nonpareille capers
- 1 tbsp chopped fresh parsley
- Trim the turkey escalope and flatten using a meat hammer (alternatively place between two pieces of cling film and pound with a rolling pin).
- In a shallow bowl, mix the flour, paprika, mustard powder, salt and pepper together. In a separate bowl, beat two of the eggs.
- Pass the turkey escalopes through the flour mixture, dredge in beaten egg and coat in breadcrumbs, shaking off any excess at each stage.
- Heat a little olive oil in a large frying pan. Fry the turkey presentation-side down first until golden-brown (you may need to do this in batches). Turn over and fry the other side until cooked through. Remove from the pan and drain on kitchen paper.
- Heat a separate frying pan and fry the remaining eggs in vegetable oil until cooked to your liking.
- Put the escalopes on serving plates, with the fried eggs on top. Arrange the anchovies around the plate.
- Discard any excess fat from the frying pan and add the vinegar. Simmer until the volume of liquid has reduced by half. Shake in the butter and strain through a fine sieve into a clean pan. Add the capers and parsley. Pour the sauce over the eggs and serve immediately.
