Escalope de Dinde
Discover the irresistible flavors of Escalope de Dinde, a classic French-inspired dish that elevates humble turkey breast cutlets into crispy, golden perfection. This recipe highlights tender, pounded turkey cutlets coated in a seasoned breadcrumb crust, pan-fried in a buttery blend for a rich, savory finish. With just 15 minutes of prep and 20 minutes of cooking, you’ll have a meal worthy of special occasions or a quick yet elegant weeknight dinner. Serve this delightful dish with a garnish of fresh parsley and a squeeze of lemon for a bright, zesty contrast that enhances every bite. Perfectly seasoned, crunchy, and beautifully golden, Escalope de Dinde is a crowd-pleasing classic that balances simplicity and flavor.
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Recipe Information
Ingredients
- 4 pieces turkey breast cutlets
- 100 grams all-purpose flour
- 2 large eggs
- 150 grams bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 60 milliliters vegetable oil
- 30 grams unsalted butter
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Instructions
Place the turkey breast cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs until smooth. In the third dish, combine the breadcrumbs with salt and black pepper.
Dredge each turkey cutlet in the flour, shaking off any excess, then dip into the beaten eggs to coat completely. Finally, press the cutlets into the breadcrumb mixture, ensuring they are fully coated.
In a large skillet over medium heat, heat the vegetable oil and butter until the butter has melted and begins to foam.
Add the breaded turkey cutlets to the skillet, cooking for approximately 4-5 minutes per side, or until golden brown and cooked through. Depending on the size of your skillet, you may need to cook in batches.
Once cooked, transfer the turkey escalopes to a plate lined with paper towels to remove any excess oil.
Serve the escalopes hot, garnished with fresh parsley and a lemon wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.8 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 424 mg | 33% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
