Turkey escalopes with ginger and sherry

Turkey escalopes with ginger and sherry

1 of X pages



This deliciously fresh tasting dish just proves that its worth serving all year round.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4






4 x 125g RSPCA Assured turkey breasts
2 tbsp sunflower oil
salt and pepper
3 spring onions, finely chopped
2 garlic cloves, finely chopped



To make the turkey escalopes, lay each turkey breast on a piece of clingfilm and then cover with another piece.  Use a rolling pin (or even a saucepan will do) bash the meat to flatten until it has almost tripled in size but thinned down to no more than half an inch thick.

Heat the oil in a heavy-based pan.  Season the turkey and cook them for about 2-3 minutes on each side, depending on their thickness.  Using a slotted spoon, transfer them to a warm serving dish and keep warm.

In the same pan, cook the spring onions, garlic, lemongrass and ginger for about 5 minutes or until soft.  

Add the sherry and stock, turn up the heat and bring to the boil.  Reduce the liquid by about one-third, then turn down the heat and beat in the butter, a small piece at a time until it is incorporated and the sauce has a shiny texture.  Pour over the turkey breasts and serve.

Season well with salt and pepper.  Serve topped with the tarragon.

Current rating: 3 stars Rate this recipe