Turkey Mi­lanese

Friday - - Food Special -

Prep time: 5 mins Cook­ing time: 10 mins Serves 4 4 x 120g turkey (or chicken) escalopes 12g white truf­fle paste 100g fontina or fontal cheese, sliced 4 slices of beef ba­con 40g flour 6 eggs, 2 beaten 80g fine white bread­crumbs Olive oil, for fry­ing Hand­ful of grated Parme­san 12g truf­fle, finely shaved, and a driz­zle of truf­fle oil, to gar­nish (op­tional) Lemon wedges and wa­ter­cress, to serve

1 Flat­ten the escalopes a lit­tle more by cov­er­ing them with cling film and bash­ing them with a meat ham­mer or rolling pin. Re­move the cling film, spread with truf­fle paste and top with a layer of fontina and beef ba­con. Lightly coat with flour, dip in the beaten eggs then coat both sides in bread­crumbs.

2 Heat a driz­zle of olive oil in a pan over a medium heat and fry the escalopes, in batches if nec­es­sary, for 2 min­utes on each side, un­til crisp and golden. Keep warm in a low oven.

3 Fry the 4 eggs to your lik­ing. Sprin­kle each esca­lope with Parme­san and top with a fried egg, truf­fle shav­ings and truf­fle oil, if us­ing. Add a squeeze of lemon and serve with the wa­ter­cress.

Truf­fles and their oil are en­tirely op­tional, but if you want to use them and can’t find any lo­cally, try truf­fle­hunter.co.uk, which has truf­fle paste too

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