Escalopes are typically thin slices of boneless meat. In this video Great British Chefs deomonstate how to make an escalope using turkey, however you can use this technique with chicken, pork, veal or fish. Initially coating the meat in flour allows the egg to coat the meat evenly before dipping in breadcrumbs. This techniquie is called a panne, prefect to add a nice crunch to a piece of meat.
Ingredients
Metric
Imperial
- 2 turkey escalopes
- 20g of flour
- 2 eggs
- 30g of breadcrumbs
1
Prepare 3 separate bowls; seasoned flour, egg wash and breadcrumbs
2
Dip the turkey in flour, dusting off any excess, then into the egg and finally breadcrumbs
3
Shallow fry in a hot pan for a few minutes on each side until golden brown
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