Turkey escalope Holstein

Preparation time: 10 minutes Cooking Time: 10 minutes Serves: 4

Difficulty: 2/5

This dish has always been a favourite of mine; it was traditionally made with veal, but using turkey or chicken works equally as well. Turkey breasts are readilly available these days from supermarkets and butchers shops. Escalopes are quite easy to cut or a good butcher will prepare them for you. The crisp coating and the richness of the egg work perfectly with the saltiness of the anchovies and capers. It used to be popular dish on restaurant menus, but I rarely see it these days. 1 regular sized turkey breast should do the job for four people and if there is any left you can prepare the escalopes and freeze them. Its an easy dish to make and you won’t need more than 20 or so minutes to do so.

Recipe by Mark Hix


  • 1 turkey breast ( at least 500g), skinned
  • 2-3 tbsp flour
  • 2 Clarence Court Burford Brown eggs, beaten
  • 50-60g fresh white breadcrumbs
  • Salt and freshly ground black pepper
  • Vegetable or corn oil for frying
  • A couple of knobs of butter
  • 4 Clarence Court Burford Brown eggs
  • 8 anchovies, halved lengthways
  • 1tbsp chopped parsley
  • 2tbsp capers

  • Print Recipe


    Lay the turkey breast on a chopping board and with a sharp carving or chopping knife cut 4 large slices. Put a slice of turkey on a sheet of clingfilm that is at least double its size. Carefully, using a rolling pin or side of a cleaver, bat each slice out into a neat ½ cm-thick escalope. Season with salt and pepper then lightly coat with flour, patting any excess off with your hands, before passing them through the beaten egg and finally the breadcrumbs.

    Heat about 1cm of oil in a frying pan and cook the escalopes for 2-3 minutes on each side until golden, then add a knob of butter at the end of cooking and turn them once more.

    Meanwhile, lightly fry the Burford Brown eggs and place one on each escalope, then arrange the anchovies around the yolk and transfer to warmed plates. Melt the butter in a small frying pan until foaming, add the parsley and capers and spoon over the egg and escalopes. Serve immediately.