• 70g turkey breast

  • 1 egg, beaten

  • 1 tsp capers

  • 2 slices white bread

  • ½ lemon, in segments

  • 1 tsp parsley, chopped

  • 2 knobs of butter

  • 1 anchovy fillet, chopped

  • 6 tbsp chicken stock

  • ¾ clove garlic, chopped

  • 2 tbsp plain flour

  • Watercress, to garnish

  • Salt and pepper


  • 1.

    Bash out the turkey breast with a meat mallet under a layer of cling film until ½cm thick. Season the flour and cover the breast with it. Dip the breast into the egg.

  • 2.

    Using a food processor, make breadcrumbs from the bread and mix with the anchovy. Dip the turkey breast into this. Pan-fry with a knob of butter for a minute on each side or until golden brown.

  • 3.

    Reduce the chicken stock, mixed with ½ clove of garlic, by two thirds or until sticky.

  • 4.

    Melt the remaining butter in another pan until nut brown. Add the stock to the butter along with the capers.

  • 5.

    Place the lemon segments atop the turkey escalope. Add the parsley and remaining garlic and garnish with watercress.

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