Quick Pan-Seared Turkey Escalope

Juicy meat dinner for the whole family in a hurry! Turkey escalope in a frying pan will require the bare minimum of ingredients from you: the meat itself, butter and spices. Serve juicy, flavorful roast turkey with your favorite sauce, sides or fresh vegetables.
cook time: 50 min
Nora Vaughn
Quick Pan-Seared Turkey Escalope

Nutrition Facts (per serving)

130
Calories
6g
Fat
1g
Carbs
18g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Butter 1 tbsp
Vegetable oil 1 tbsp
Paprika 1 tsp
Turkey fillet 600 g
Garlic powder 1 tsp

Recipe instructions

Step 1

Step 1
How to stew turkey escalope in a frying pan? Very simple! First, prepare the necessary ingredients. You can use a whole large turkey breast fillet and cut it into slices about 1.5 cm thick. Or buy ready-cut escalopes. This will speed up the cooking process. In addition to these spices, you can add your own to taste.

Step 2

Step 2
In a bowl, mix paprika, dry garlic, salt and pepper.

Step 3

Step 3
Sprinkle the turkey on both sides with the spice mixture.

Step 4

Step 4
Lightly pound the meat with a hammer on one side. At the same time, try not to damage the integrity of the meat. I like to pound the meat when the spices are already applied to it, but you can do the opposite: first pound the meat, and then sprinkle it with spices.

Step 5

Step 5
Heat vegetable oil and butter in a frying pan over medium heat. You can fry escalopes only in vegetable oil. The combination of creamy and vegetable gives the finished dish a delicate creamy taste. You can use any vegetable oil suitable for frying. If you have a grill pan, you can cook on it — you will also get a beautiful pattern on the meat.

Step 6

Step 6
Place the prepared escalopes in the pan and fry for 3-4 minutes on one side.

Step 7

Step 7
When the meat is golden brown, turn the fillet over to the other side and fry for about 3 more minutes. Properly cooked escalopes should retain their juiciness. The meat should turn from pink to white, and if you pierce the escalope with a knife, the juice should flow out clear.

Step 8

Step 8
Serve escalopes with a salad of fresh vegetables and herbs or with any other side dish. Bon appetit!

Additional rubrics

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