Main content

Breaded Turkey Escalope Stuffed with Cheese and Plum Tomatoes

Jean Christophe serves up turkey with a crunchy coating and oozing inside. Kids go crazy for this recipe, so be sure to make plenty!


  • For the breadcrumbs

  • For the potatoes


  • 1.

    Start by seasoning the turkey breasts and with a knife slice the breast through the middle to make a pocket.

  • 2.

    Then thinly slice your cheese and tomato and stuff both in between the turkey breast, folding the breast back over.

  • 3.

    Then in three different bowls place the breadcrumbs, eggs and flour.

  • 4.

    One by one, dip each stuffed breast into the flour, then the egg and to finish the breadcrumbs.

  • 5.

    Fry in a little oil and butter on both sides until golden, and then finish the cooking process in the oven for 10-12 minutes at 180ÂșC.

  • 6.

    Slice the poatoes and fry them in a hot pan with oil, butter, garlic, rosemary and thyme until coloured.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Breaded Turkey Escalope Stuffed with Cheese and Plum Tomatoes.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine