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