Ingredient:
3 tbsp plain flour
Salt and black pepper
1 large egg, beaten
60 g (2 oz) fresh breadcrumbs
4×175 g (6 oz) turkey breast escalopes
15 g (1/2 oz) butter
2 tbsp sunflower oil
Lemon slices and chopped parsley, to garnish

Method:
Sprinkle the flour on to a plate, and season generously with salt and pepper. Pour the beaten egg on to another plate, and sprinkle the breadcrumbs on to a third plate.

Coat each escalope with the seasoned flour, shaking off any excess. Dip each floured escalope into the beaten egg, then dip into the breadcrumbs.

With a sharp knife, score the escalopes in a criss-cross pattern. Cover and chill in the refrigerator for 30 minutes.

Heat the butter with the oil in a large frying pan. When the butter is foaming, add the escalopes, and cook over a high heat until golden on both sides.

Lower the heat and cook for 10 minutes or until the escalopes are tender. Test the escalopes by piercing with a fine skewer: the juices should run clear.

Lift the escalopes out of the pan, and drain on paper towels. Garnish with lemon slices and chopped parsley, and serve at once.