Breaded Turkey
Escalope with Rosemary and Garlic Roast Potatoes
Serves 1
I had an Italian dinner party at the weekend and decided at
the last minute I couldn’t really be bothered to cook! So I bought ready-made
breaded escalopes and needless to say they were pretty awful! So this is the
made-from-scratch version and not only were they so easy, they were ten times
tastier! It was inspired by my favourite dish from Strada.
1 turkey breast fillet
Salt and pepper
1 beaten egg
Dried breadcrumbs
1 tbsp grated Parmesan cheese
2 large-ish new potatoes
1 large garlic clove, halved
Olive oil
1 sprig fresh rosemary, chopped
1 shallot, sliced into half moons and separated out
Few green beans
¼ jar tomato and basil pasta sauce
Preheat oven to 200C. Flatten the turkey fillet a bit and
season. Put the beaten egg in a bowl. In another bowl add the dried breadcrumbs
and Parmesan. Dip the fillet in the egg and then the breadcrumbs until well
coated. Set aside.
Cut the potatoes into chunks and tip into a baking tray with
the garlic. Coat in oil and season well. Sprinkle over the rosemary and bake in
the oven for 8-10 mins.
Put a bit of oil in a frying pan and sear the turkey fillet
until lightly golden on both sides. After the potatoes have had 5 mins transfer
the turkey to the baking tray. Cook for another 12-14 mins, turning halfway
through. Toss the potatoes halfway and sprinkle over the shallot.
Boil the green bean for 7-8 mins until tender and gently
warm the pasta sauce in another pan.
Rest the turkey for a couple of mins and then serve with the
roast potatoes and frazzled shallot and
drained beans and the pasta sauce
on the side.
No comments:
Post a Comment