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Turkey escalopes with asparagus, spinach and potatoes, a photo by La belle dame sans souci on Flickr.
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 helps to keep the meat moist and the quick cooking stops it drying out as well.
One of the things that struck me when I was in Rome was the simplicity of a lot of Italian dishes and the lack of rich sauces and complicated garnishes.
This dish was inspired by that simplicity and lightness.
The involtini were made with slices of turkey breast fillet, beaten out and rolled up with a thin slice of Speck and a piece of Provolone cheese inside. They were held tight with a cocktail stick and sautéed in butter and olive oil, with a glass of Marsala added towards the end of the cooking time, which reduced down to leave just a glaze on the meat.
These were served with a simple fried potato cake made from mashed potato, shaped and floured and then cooked in small blini pans to help them keep their shape.
A salad of rocket, dressed with a balsamic vinegar and olive oil dressing completed the plate.
Traditionally saltimbocca is made with thinly-sliced veal but this version with turkey breast meat is also good.
You need turkey breast steaks that you have cut thin and beaten with a meat mallet. On each piece you lay a slice of Parma ham and a couple of sage leaves. Then you fold the escalopes in half and secure them with a cocktail stick.
They are simply fried in some olive oil and butter for a few minutes on each side and then you add a small glass of Marsala to the pan and cook this on a high heat so that the wine reduces slightly.
Spoon the reduced Marsala and pan juices over the little parcels of meat, remembering to remove the cocktail sticks when you serve them.
I served these last night with some buttered new potatoes and a salad of little gem hearts, red and yellow chicory, rocket and tomatoes, dressed with an olive oil and balsamic vinegar vinaigrette.