Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, turkey escalopes and cheddar sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Be careful not to burn the breadcrumbs, and turn down the heat if this starts to happen. When escalopes are cooked, move the pans off the heat and bring the cheddar sauce back to reheat on a medium low heat. Meanwhile, cook the spaghetti following pack instructions.
Turkey Escalopes and Cheddar Sauce is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Turkey Escalopes and Cheddar Sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have turkey escalopes and cheddar sauce using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Turkey Escalopes and Cheddar Sauce:
- Make ready 3/4 cup sharp cheddar, grated
- Get 1/3 cup butter
- Make ready 1/3 cup all purpose flour
- Prepare 2 1/2 cup milk plus extra if needed, to let down cheese sauce
- Make ready 1/2 tsp English mustard powder or French Dijon mustard (optional)
- Get 1 pinch Salt and white pepper
- Get 3 turkey breast steaks
- Get 1 1/2 cup flour (for the turkey steaks)
- Get 2 eggs, beaten
- Get 1 cup dried breadcrumbs
- Get 3 tbsp vegetable oil, for frying
This is one of the fastest recipes ever, yet absolutely five star. Because the flavour is so good you can't believe it all happens as quickly as it does. For this reason, make sure you have everything prepared and assembled ahead. Turkey escalopes are perennially popular but not many people take the time to make their own.
Instructions to make Turkey Escalopes and Cheddar Sauce:
- Start by making the cheddar sauce: Melt butter in a saucepan, then mix in flour to make a roux.
- Add milk a quarter cup at a time, mixing each one in thoroughly before adding the next.
- Keep stirring until sauce is silky. Add mustard, white pepper and a pinch of salt. Stir.
- Add the cheese and leave it to melt in. Set it aside off the heat.
- Prepare three wide shallow dishes, one with flour, one with egg and one with breadcrumbs.
- Put one turkey steak into a plastic bag and use a heavy implement (like a rolling pin) to gently flatten out it out to about half its thickness.
- Take the turkey steak out of the bag and place it first in the flour, covering it lightly, then the egg, then the breadcrumbs. Move it to a baking sheet.
- Repeat for all three steaks.
- Heat the oil in two saute pans, one large, one small.
- Fry turkey escalopes for 6-8 minutes each side on a medium heat. Be careful not to burn the breadcrumbs, and turn down the heat if this starts to happen.
- When escalopes are cooked, move the pans off the heat and bring the cheddar sauce back to reheat on a medium low heat. You may need a few splashes of extra milk whisked into it to loosen it up again.
- Serve escalopes alongside your favourite vegetables and some potatoes in the form that is most convenient and suited to your taste ;) Pour over cheddar sauce.
Dave Watts' inspiring turkey escalope recipe should change all that, the rustic beetroot, caper and sultana chutney accompaniment is reason enough to give this dish a try. Escalope refers to the specific cut of meat, though sometimes this cut is also. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Sprinkle with Parmesan cheese and paprika. Serve turkey with sauce and fried capers.
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