Tonkatsu with curry and rice

I’ve written about tonkatsu before in the past, and I’ve written about Japanese curry too. Continue reading


Chicken schnitzels with lemon and caper butter

Regular readers of this blog will no doubt know that I love cooking and eating breaded fried meat items. Goujons, escalopes, tonkatsu, schnitzels, Continue reading

Turkey escalopes with asparagus, spinach and potatoes

Hardly a recipe required here but a nice easy and relatively quick midweek dinner.

Some plain new potatoes, poached asparagus and steamed spinach make good accompaniments to some small escalopes of turkey breast fillet, coated in flour, egg and panko crumbs and deep-fried until golden and crisp – about four minutes in oil at 180C.

You could do all kinds of accompaniments to escalopes like these; pasta and pesto would work, or pasta with a tomato sauce.

You could also serve them with potato croquettes and a cheese and mustard sauce, or a mushroom and cream sauce.

They are also nice cold, in a baguette with crisp lettuce and some mayonnaise or tartare sauce.

Turkey breast meat is lean and cheap and is ideal for cooking in this way, because the crumb coating kelps to keep the meat moist and the quick cooking stops it drying out as well.

Pan-fried plaice

A bit of a retro dish, this.

The plaice fillets were floured, egged and coated in panko crumbs and set aside while the potatoes and asparagus were prepared and cooked.

Once done, the vegetables were drained and kept warm while the fish was fried in hot sunflower oil.

The tartare sauce was some bought bottled stuff with chopped capers and cornichons added for extra flavour and texture.

Garnished with chopped parsley and a slice of lemon, the dish was complete.

Turkey escalopes Cordon Bleu

A bit of retro-style tonight, using free-range turkey breast fillet.

The four escalopes were beaten out thinly and then sandwiched with a slice of cooked ham and some thinly sliced Emmenthal cheese.

They were then floured, egged and crumbed with panko crumbs and left to rest.

They were shallow fried in some sunflower oil on both sides until the coating was crisp and golden and the turkey cooked through and served with some sautéed potatoes and a green salad and some sliced tomatoes with a squeeze of mayonnaise.

A light red is the best wine for a dish like this, or a dry rosé, and we had a bottle of Beaujolais, a 2007 Julienas, one of the Beaujolais Cru wines, which is fresh and fruity and not a wine to overpower the turkey, which isn’t the strongest tasting meat around in the first place.