Polish Breaded Turkey Escalope
Learn how to make homemade Kotlet z Indyka. Our easy traditional Polish turkey escalope recipe breast meat that is breaded, deep fried until crispy and served with a creamy dill and cucumber salad.
Servings: 8
Calories: 321kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Mixing bowls
- Mandolin
- Rolling Pin or Meat Mallet
- Large Nonstick Skillet or Wok
Ingredients
Cucumber Dill Salad
- 1 Cucumber
- 1 Shallot
- 1 tbsp Lemon Juice
- 1/2 tsp Lemon Zest
- 1/2 cup Sour Cream
- 1/2 tsp White Sugar
- 1/4 cup Fresh Dill chopped
- Salt and Pepper to taste
Turkey Escalope
- 2 Turkey Breasts filet removed
- 2 Eggs beaten
- 1 cup All Purpose Flour
- 1 cup Breadcrumbs
- Canola Oil shallow fry
- Salt and Pepper
Instructions
Creamy Cucumber Dill Salad
- Slice the cucumber with a mandolin. Place cucumber slices in a large mixing bowl, sprinkle with salt, toss and let sit for 10 minutes. Rinse under the tap with water to remove salt and gently squeeze cucumber to remove the water content.
- Add cucumber and sliced shallot to a mixing bowl. Pour over the lemon juice and zest and season with salt and pepper. Mix together sour cream, sugar and dill and add to the cucumber and shallot. Gently toss to combine and store in the fridge until ready to serve.
Turkey Escalope
- If your turkey breasts contain an attached fillet, remove the fillets from the breasts. You will produce 2 small turkey escalope from the fillets and 2 large turkey escalope from the breast meat.
- Place the turkey breast, one at a time, between two pieces of plastic wrap and bash them with a rolling pin or meat mallet to flatten them to tenderize the meat. You want them to be about 1/2 inch thick.
- Sprinkle turkey breasts on both side with salt and pepper. Pour the beaten eggs, four and breadcrumbs into 3 separate shallow bowls or plates. Dip the escalopes in the flour, followed by egg, followed by breadcrumbs. Set aside on a baking sheet.
- Add canola oil to a nonstick skillet to shallow fry over medium heat. Once it is sizzling, add the escalopes and fry for 7-8 minutes on each side, until crisp and golden.
- Serve hot with cold cucumber and dill salad.
Nutrition
Calories: 321kcal | Carbohydrates: 25.7g | Protein: 12.5g | Fat: 18.9g | Saturated Fat: 3.5g | Cholesterol: 65mg | Sodium: 138mg | Potassium: 266mg | Fiber: 1.4g | Sugar: 1.9g | Calcium: 87mg | Iron: 3mg
