Thin, tender slices of turkey served in a light sauce scented with fresh lemon make an elegant, aromatic dish.
ingredients
serves 4
2 lemons
8 sprigs of fresh parsley
4 thin slices turkey breast, or turkey escalopes, about 4 1/2 ounce each
Salt and black pepper
2 tablespoons olive oil
1/4 cup sweet butter
5 tablespoons chicken stock
method
1. Squeeze the juice from one lemon into a bowl and set it aside. Wash any wax from the other lemon, cut it into thin slices and set aside for a garnish. Rinse and dry the parsley and set 4 sprigs aside for a garnish; finely chop the rest and set it aside.
2. Place the turkey slices or escalopes, one at a time, between two sheets of cling film and pound them gently with a rolling pin until they are extremely thin. Season with salt and pepper.
3. Heat the oil and half the butter in a large skillet over a high heat, until bubbling. Quickly fry the escalopes, two at a time if necessary, for 1 1/2 minutes each side, until lightly browned and no longer pink in the middle. Then transfer them to a warm dish.
4. Pour the stock into the pan and heat, stirring and scraping up any residue from the bottom. Add half the lemon juice, the remaining butter and the parsley Reduce the heat to a simmer, add the escalopes, overlapping them if necessary, and any juices, and heat them through for 30 seconds on each side. Season to taste, and add more lemon juice if you like, then serve garnished with the lemon slices and parsley Serving suggestion
A mixed-leaf salad and crusty bread would be simple accompaniments. Alternatively, try a vegetable dish, such as Leek and Carrot Stir-fry or Roast New Potatoes with Rosemary.
