Cooking Time: 15 minutes
8 heaped tbsp of breadcrumbs
Zest of 1 lemon
1 tsp flaked sea salt
2 tbsp plain flour, sifted
1 large egg, beaten with a splash of milk
2 x 125g fillets of turkey breast
6 tbsp Lurpak® Cooking Liquid
4 salted anchovies from oil
1 tbsp baby capers, from vinegar, drained
1 tbsp finely chopped parsley
1 large clove of garlic, very finely chopped
Preheat oven on at 75 – 100°c. Put two plates in to warm.
On a large plate, sprinkle the breadcrumbs. Finely grate the lemon zest on top of the breadcrumbs, then sprinkle on the salt. Mix together.
On a separate plate, sift the flour. In a large bowl, beat the egg with the milk. Take a large sheet of greaseproof paper and lay it flat on the work surface. Tear off another sheet of similar size and put the turkey pieces between the two. The turkey breasts should have some space between them to take into account their growth in size.
Take a rolling pin and bash out the turkey meat into escalopes (only twice the thickness of a £1 coin). Dredge each escalope in the flour on both sides (pat off any excess flour), then dip it through the egg and cover it in breadcrumbs on both sides.
Lay them back on the paper. Heat 4 tablespoons of the Lurpak® Cooking Liquid in a large saucepan. The Lurpak® Cooking Liquid’s balanced ratio of butter and oil prevents burning while infusing a deliciously buttery flavour to your turkey. Bring up to a medium heat, and then gently lay the turkey in the pan; it should begin to sizzle immediately. Fry for approximately 4 minutes on each side or until golden brown and crispy. Remove the escalopes and put them on a baking tray. Put in the oven to stay warm.
Put another small frying pan on the hob, add a dash of Lurpak® Cooking Liquid and when hot, fry two eggs.
Add another splash of Lurpak® Cooking Liquid, its combination with the cooking juices is a great base for a sauce. Put the anchovies and capers in the pan and stir them until the anchovies break down. Stir in the garlic for 10 seconds or so. Squeeze in the juice of half the lemon and let it evaporate for 10 seconds. Finally stir in the parsley.
Spoon the sauce over the turkey. Lay the fried eggs on top and season with salt and pepper. Eat immediately.