Turkey Escalopes with Caper sauce

Turkey Escalopes with Caper sauce

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To serve – 4

Preparation time – 6 minutes
Cooking time – 4 minutes

Goes marvelously with a crisp green salad and crusty bread to mop up the delicious sauce.

Nutritional value per serving:
Energy 476kcal/1990j; Protein 39.3g; Carbohydrate 20g of which sugars 1.2g; Fat 27.1g of which saturates 4.6g; Cholesterol 151mg; Calcium 90mg; Fibre 1.7g; Sodium 355mg.


*Click here for explanations of cookery terms and techniques




4 thin turkey breast escalopes, weighing about 75g/ 3 oz each 1 large unwaxed lemon 2.5ml/ ½ tsp chopped fresh sage 60-75ml/4-5 tbsp extra virgin olive 50g/ 2 oz fine dry breadcrumbs 15ml/ 1 tbsp capers, rinsed and drained Salt and freshly ground black pepper Sage leaves and lemon wedges for the garnish


  1. Place the turkey escalopes between 2 sheets of clear film and pound with the flat side of a meat hammer or roll with a rolling pin to flatten to about 5 mm/ ¼ in
  2. With a vegetable peeler or very sharp knife, remove four pieces of lemon rind. Cut them into thin julienne* strips, cover with clear film and set aside.
  3. Grate remainder of the lemon rind and squeeze the lemon. Put the grated rind in a large shallow dish and add the sage, salt and pepper. Stir in 15 ml/ 1 tbsp of the lemon juice, reserving the rest, and about 15 ml/ 1 tbsp of the olive oil, then add the turkey, turn to coat and set aside.
  4. Place the breadcrumbs in another shallow dish and dip the escalopes in the crumbs, coating both sides.
  5. In a heavy frying pan heat 30 ml/ 2 tbsp of the olive oil over a high heat, add the escalopes and cook for 2-3 minutes, turning once, until golden.
  6. Transfer to two warmed plates and keep warm.
  7. Wipe out the pan, add the remaining oil, the lemon julienne and the capers, stirring, and heat through.
  8. Spoon a little sauce over the turkey and garnish with sage leaves and lemon wedges.

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